热菜厨师长 Sous Chef-Hot

1. Continuously inform F&B of new F&B master plan.
2. Ensure that all kitchens are in good working order.
3. Check chef's appearance and personal hygiene.
4. Ensure the quality of all food purchased.
5. Establish control systems (health). Cost, etc.) to function properly.
6. Create new dishes and make restaurant menus. Buffet menu and special menu.
1.不断向餐饮部指出新的餐饮主向的工作计划。
2.保证厨房正常工作。
3.检查厨师的仪容仪表及个人卫生。
4.确保所有采购食品的质量。
5.建立各种控制体系（卫生.成本等）正常运作.
6.极积开创新菜，制订餐厅的菜单.自助单及特殊菜单。