副厨师长-西饼房Sous Chefs-Pastry&Bakery

Operational
§ 无论何时尽可能购买当地新鲜产品，通过有限菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
§ 综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
§ 回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
§ 指导食物配置来控制成本。
Directs and strictly adheres to food apportionment policy to control costs.
§ 根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
§ 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
§ 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
§ 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
§ 在食物装盘及服务前，对食物进行检查。
Tests cooked foods before plate-up and service.
§ 对食物的消耗、采购、食物原材料及供应进行评估。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
§ 设计特殊/创新菜肴，发展创新烹饪配方。
Devises special dishes and develops innovative recipes.
§ 建立及加强食品营养及餐厅卫生环境。
Establishes and enforces nutrition and sanitation standards for restaurant.
§ 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.