Sous Chef 副厨师长-中厨点心

1、Plan and prepare execution of high quality food and table in designated areas and restaurants.
计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
2、Maintain all aspects of FSAA requirements in hotel operations.
在酒店运营之中保持FSAA各方面要求。
3、Maintain discipline and proper operation of oneself and the employees under its jurisdiction at all times. In addition, check personal hygiene, neat uniforms, neat workstations, and hygienic and clean appliances. Know the dangers of contaminated food and properly check the need to thoroughly clean the refrigerator. Report all issues to the Executive Sous Chef and take appropriate action.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政副总厨汇报所有的问题并采取适当的行动。
4、Control, monitor and be responsible for obtaining the best cost control for the best revenue and best guest satisfaction in all parts.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
5、 Understand, practice and promote the team's working methods at all times to meet the mission and objectives and the overall standards of the department.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。