中餐副厨师长 Sous Chef-Chinese Restaurant/Events Chinese

烧腊、砧板方向
全面落实酒店餐饮部的各项标准。
Ensures that all company minimum brand standards have been implemented.
多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。
Work closely with other Associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
重温菜单，分析菜谱，根据原材料，劳力和固定成本制定菜肴价格。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
严格执行原材料分摊制度，控制成本。
Directs food apportionment policy to control costs.
新产品的推出应以价格和产品本身为导向。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
监督菜肴的烹制保证，传授给员工的正确的工作方法，提高工作效率。
Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.
监督原材料的准备，烹制，配置和菜肴的装饰保证菜肴符合菜谱的标准。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
上菜前要试菜。
Tests cooked foods before plate-up and service.
估计原材料的需求量。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对菜肴进行创新对菜谱进行完善。
Devises special dishes and develops innovative recipes.
制定并严格执行厨房的食品营养和卫生标准。
Establishes and enforces nutrition and sanitation standards for outlet kitchen.
鼓励员工支持餐饮部的促销活动。
Encourages the team to be supportive of Food and Beverage Division’s marketing and up-selling activities.