Sous Chef - Commissary 备餐厨房副厨师长

行政
Administration
§ 确保厨房部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。
Assists
to ensure that culinary activities are aligned with the respective Corporate
Strategy, and that the Hotel Actions have been implemented where appropriate.
§ 监督各个部门的操作手册的准备和更新工作。
Assists in the
preparation and updates of individual Departmental Operations Manuals.
§ 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， 同时协助厨师长培训下属员工。
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.
§ 尽量购买当地的原材料保证新鲜；保证菜单的精而清，勤换菜单为客人提供丰富的选择。
Buys
locally available fresh products wherever possible and has limited menus which
are changed frequently to ensure the guest is always offered a variety of food
items.
§ 参与菜单的编写，剩余原材料的利用，估计就餐的人数，市场条件等等。
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
§ 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.