西厨房高级副厨师长 FOODS Sr. Sous Chef

The Sr. sous chef is responsible for production of the highest quality products, supervising the staff in efficient manner, keeping overtime to a minimum, maintaining hygiene and safetystandard and motivating the staff in creative thinking.
1) Supervise the preparation and production of all hotor cold food items for buffet and a la carte menu to ensure that they are incompliance with the prescribed recipes and specifications
2) Understand the basic philosophy of the company andimplement the Gold Standards, three Steps of Service and the 12 service valuesin his daily work.
3) Determine the require mise-en-place according tothe menu orders.
4) Check the store requisitions prepared bysubordinates. Ensure that the received products meet the predetermined qualityand purchasing specifications.
5) Monitor the supply of food items and review wastagefor appropriate adjustment in future preparation.
6) Ensure the proper handling and storage of food soas to keep spoilage to a minimum.
7) Ensure that the workstations are clean and hygieneand prepare safety procedures are observed by the cooks at all times.
8) Ensure that all operating equipment is in goodworking conditions and advise supervisor to raise repair and maintenancerequest when necessary.