冷厨房厨师长Cold Kitchen Sous Chef

1.To work in close cooperation with the Sous Chef, and Executive Sous Chef in supervising of her cold kitchen.
通过和行政副总厨沟通协调对冷厨房进行管理。
2. To make the work schedules for the staff in this area, and to coordinate vacation schedules with the Executive Chef for all staff.
负责制定冷厨房员工的工作安排，并同行政总厨协商员工的假期安排。
3. To follow specific instructions as regards food storage, preparation and presentation received from the Executive Sous Chef.
跟进行政副总厨交待的关于食品准备和储存方面的指示。
4. To suggest and create new menu items to the Executive Chef and Executive Sous Chef making best use of seasonal food items available.
向行政总厨和行政副总厨建议和开发新菜谱以便充分利用当季的食物。
5. For conducting skills training sessions in all technical aspects of food preparation for this area, making the best use of training materials.
组织该领域食品制作技术方面的培训课程，充分利用培训资料。
6. For the clean work practices, and clean work environment of this area, in conjunction with the chief steward.
与管事部经理一起对工作环境和区域进行清洁。
7. For the smart appearance of all staff under his control particularly those in guest contact.
负责使员工有整洁外表尤其是直接待客的员工。
8. For instilling is his staff cost consciousness for materials used and energy.
培养员工节约使用原料的成本意识。
9. For conducted at least two communication meetings with his staff per month to inform them of happenings in the hotel, and to exchange views.
每月至少组织两次员工交流会以便告知员工酒店发生的事情并交换观点。