Junior Sous Chef 初级厨师长 - 天津

Assists Sous Chef to run the one or more kitchen stations
协助副厨师长管理一个或多个厨房操作台
Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the brand.  
根据和品牌定义的烹饪方法和加工方式生产并呈现菜肴
Ensures that dishes are well presented, of a high standard and at the right temperature. 
保证食物是完美的，高标准及正确的温度下
Delivers dishes in good time to suit guests' wishes.   
按照客人希望的事件送上菜品
Depending on the restaurant, may be asked to receive deliveries, check and store merchandise.                          
依照餐厅规定，可能会被要求接受交货,检查和储存货物
Develops team spirit and motivation by creating a good working atmosphere.                                               
发展团队精神和动力,创建一个良好的工作氛围
Informs the team about cost optimization and the reduction of raw material wastage; Tracks implementation.  
通知团队关于节省成本和减少原材料的浪费,并跟踪实施
Helps conduct inventories.           
帮助进行库存盘点
Maintains good relations with Kitchen employee and other interfacing departments.
与厨房员工以及其它关联部门保持良好的关系
To be ready and responsible when assigned to perform any other duties or job functions as required by Management from time to time.
要始终服从并负责酒店管理层根据工作需要分配的工作或其它职责
Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.                                                                                 
确保工作场所保持清洁和安全,遵守HACCP法规
Respects the instructions and safety guidelines for the equipment used.
使用厨房设备必须遵照说明及安全指南
Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准
Correct usage of all equipment, tools and machines.
Must focus on constant improvement of Training Manuals and SOP‘s.
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注
Can be asked to work for off- site events.
 可以被要求进行外卖工作