Sous Chef 副厨师长

岗位职责:
1. Job Purpose
工作目标
- To support the Chef de Cuisine in the day-to-day operational challenges of running a successful kitchen within the hotel.
- 协助厨师长处理酒店厨房的日常运营挑战。
- To deputise and be responsible for the smooth running of the kitchen and excellent food production within the kitchen in the absence of the Chef de Cuisine.
- 在厨师长不在的情况下，代理并负责厨房的顺利运行和厨房内的优质食品生产。
- Work closely with the Chef de Cuisine and kitchen team to ensure all cleaning programmes are carried out and that each member of the team maintains maximum cleanliness in their work areas and appearance.
- 与厨师长和厨房团队密切合作，确保所有清洁计划的执行，并确保团队的每个成员保持工作区域和外观的最大清洁。
- Ensure strict compliance of self and team with all relevant Health, Hygiene and Safety legislation requirements.
- 确保自己和团队严格遵守所有相关的健康，卫生和安全法规要求。
- Establish and maintain excellent communication links between the team and Chef de Cuisine.
- 在团队和厨师长之间建立并保持良好的沟通联系。
- Inspire excellent food production delivery and presentation at all times, using recipes and menu cards where appropriate.
- 在任何时候，使用食谱和菜单卡，鼓励优质的食品生产交付和展示。
- To ensure all cleaning materials and equipment within the kitchen are used in conjunction with manufacturers’ specifications and as instructed in the SOP’s.
- 确保厨房内所有清洁材料和设备的使用符合制造商的规范和SOP的要求。
- To ensure compliance of self and kitchen team to SOP’s and company regulations.
- 确保自己和厨房团队遵守SOP和公司规定。
- Assist the Chef de Cuisine to lead a positive and professional team - with a focus on guest satisfaction, quality food delivery and development of a highly trained team.
- 协助厨师长领导一个积极和专业的团队，关注客人的满意度，高质量的食物交付和训练有素的团队的发展。
2. Business Impact/Results
业务影响/结果
- Assist the Chef de Cuisine to keep staff wages and all other operational costs within budget.
- 协助厨师长将员工工资和其他运营成本控制在预算范围内。
- Take a pro-active approach in stock take and stock ordering procedures.
- 在库存盘点和订购过程中采取积极主动的态度。
- Maintain strict control and monitoring of wastage, portions and stock rotation.
- 保持严格的控制和监控浪费，部分和库存轮换。
- Ensure all commodities are ordered, received, checked and stored correctly as per SOP’s.
- 确保所有商品的订购，接收，检查和储存都按照SOP正确进行。
- Work closely with the F&B Management team to ensure the smooth food delivery during service times and special events.
- 与餐饮管理团队紧密合作，确保在服务时间和特殊活动期间顺利送餐。
3. Creativity
创造力
- Support Chef de Cuisine in designing and implementing food menus and costing in restaurants, bars and dining areas.
- 协助厨师长设计和实施餐厅、酒吧和餐厅的菜单和成本核算。
- Share your experience to maximise service delivery standards and cleanliness.
- 分享你的经验，以提高服务水平和清洁程度。
- Work with the F&B management team to come up with actionable strategies to improve off/off-season transactions.
- 与餐饮部管理团队合作，提出可操作的策略来改善淡季交易。
- Understand the dynamic nature of the resort and understand that you may need to assist with a wider range of LEGOLAND Shanghai Resort events or occasions from time to time.
- 了解乐高度假区的动态特性，并了解您可能需要不时为上海乐高度假区更广泛的活动或场合提供协助。
4. Communication
沟通
- Work closely with the Chef de Cuisine to ensure the smooth running of each kitchen area within the hotel and provide regular operational updates.
- 与厨师长密切合作，确保酒店内每个厨房区域的顺利运行，并定期提供操作更新。
- Share ideas and concepts with the Chef de Cuisine and wider kitchen team to secure the ideal balance between food quality and gross profit.
- 与厨师长和更广泛的厨房团队分享想法和概念，以确保食品质量和成本之间的平衡。
- In the absence of the Chef de Cuisine, deliver motivational shift briefs to ensure the kitchen team are up to date with the latest company information and inspired to begin their shift looking after our guests.
- 在厨师长不在的情况下，提供激励的轮班简报，以确保厨房团队了解最新的公司信息，并激励他们开始轮班照顾客人。
- Establish and maintain an excellent working relationship with the Food & Beverage team to ensure LEGOLAND Shanghai Resort has an excellent reputation within the industry and delivers the highest quality products and services along with targeted financial return for the business.
- 与餐饮团队建立并保持良好的工作关系，以确保上海乐高乐园度假区在业内享有良好的声誉，并提供最高质量的产品和服务，并为企业带来目标的财务回报。
5. Decision Making & Autonomy
决策与自主
- Ensure all catering equipment is used in line with SOP’s and kept in good repair.
- 确保所有餐饮设备的使用符合标准操作规程，并保持良好的维修状态。
- Ensure the kitchen team work to minimum and maximum stock levels to minimise wastage and maximise storage.
- 与厨房团队一起工作，达到最低和最高库存水平，以尽量减少浪费，最大限度地提高存储空间。
- Assist the Chef de Cuisine to monitor and review the operation of each kitchen area to ensure maximum efficiency and guest satisfaction.
- 协助厨师长监督和检查每个厨房区域的运作，以确保最高效率和客人满意度。
- Practice strict wastage, portion and stock rotation control.
- 实行严格的损耗、分配和库存轮换控制。
- Ensure all commodities are ordered, received, checked and stored correctly as per SOP’s.
- 确保所有商品的订购，接收，检查和储存都按照SOP正确进行。
- Have an awareness of our guests needs and wants to eliminate complaints and exceed expectations.
- 了解客人的需求，消除客人的抱怨并超越客人的期望。
6. Applied Knowledge & Specialist Skills
应用知识和专业技能
- Effective communication skills at all levels.
- 各级有效的沟通技巧。
- Encourage employee motivation and morale within the team.
- 鼓励员工的积极性和团队的士气。
- Lead by example; be a role model for the Merlin Way.
- 以身作则；成为默林之道的榜样。
- Have good impact and influencing skills.
- 有良好的影响力和影响能力。
- Be a champion for quality control and implement BSP’s to junior members of the team.
- 成为质量控制的拥护者，并对初级团队成员实施BSP。
7. Making Resources
制造资源
- Identify areas for further development in both own and team members learning and development, taking appropriate opportunities to share, coach and mentor.
- 确定自己和团队成员学习和发展的进一步发展领域，利用适当的机会分享，指导和指导。
- Assist the Chef de Cuisine to complete six-week reviews where appropriate and manage the PDP process for the kitchen team.
- 协助厨师长完成为期六周的审核，并管理厨房团队的PDP流程。
- Ensure the kitchen team have a clear understanding of their roles and responsibilities and the importance of their contribution towards the overall success of the hotel.
- 确保厨房团队清楚地了解他们的角色和责任，以及他们对酒店整体成功的贡献的重要性。
- Ensure the relevant information, tools and training are available to the kitchen team enabling them to deliver an exceptional service.
- 确保相关信息，工具和培训提供给厨房团队，使他们能够提供卓越的服务。
- You will support the Chef de Cuisine in the recruitment, training and development of the team - then lead by example with a ‘hands on’ approach.
- 你将在团队招聘、培训和发展方面支持厨师长，并以身作则。
- Be Ambassador for kitchen uniform standards and ensure team members adhere to these standards at all times.
- 作为厨房制服标准的大使，确保团队成员始终遵守这些标准。
- Build relationships with local catering colleges and institutions to create natural pathways for students to apply and start their catering careers at LEGOLAND Shanghai Resort.
- 与当地餐饮学院和机构建立关系，为学生申请并开始在上海乐高乐园度假区的餐饮事业创造自然的途径。
8. Complexity & Problem Solving
复杂性和解决问题能力
- Support the Chef de Cuisine with creative ideas for the delivery of guest satisfaction and meeting of operational targets.
- 支持厨师长的创意，使客人满意并达到经营目标。
- Demonstrate an awareness and knowledge of the latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments.
- 向我们的目标受众展示对食品营养最新趋势的认识和知识，并为持续的营养发展做出贡献。
- Overcome any operational issues to ensure that the standard of food delivery is not jeopardised at any time.
- 克服任何运营问题，确保送餐标准在任何时候都不会受到影响。
9. Health & Safety
健康与安全
在默林集团，我们坚信HSS（健康、安全和保障）是每一位员工的共同责任。因此，我们每位员工都始终承担着保护自己、同事和游客安全的职责。
这意味着每一位员工被期望:
 在默林集团，我们坚决主张每位员工都要遵循既定的安全工作实践和控制措施，正确使用所提供的个人防护用品，并严格遵守所有相关的HSS(健康、安全和安保)规则和标准，这是我们实现安全目标和保障游客安全的关键。
 立即报告任何 HSS 事件，包括不安全行为或状况、未遂事件和伤害。
 向经理提出对 HSS 改进的任何想法。
 支持默林集团提高HSS绩效的措施。
 参加 HSS 培训、活动和倡议。
 根据需要配合健康检查和监测。
在默林集团，我们鼓励开放和透明的沟通文化。如果任何员工觉得HSS问题未得到充分关注或在本地解决，则有权直接向集团HSS团队、集团HSS总监、人力资源部或通过举报热线表达自己的担忧。
任职资格:
- Requires progressive years of professional-level experience in kitchens, with demonstrable experience as an Sous Chef (or equivalent role/job experience).
要求在厨房有多年专业水平的工作经验，有副厨师长的工作经验。或同等职位或工作经验)。
- A proven track record in managing cost of sales required. Underpinning knowledge of food safety required and proven record to obtain industry standards at the highest level.
有良好的食品成本管理经验。具备食品安全知识，并有可靠的记录以达到最高水平的行业标准。
- Minimum 7years of work experience in China and be familiar with local diet preference
7年以上在中国境内工作的经验，并熟悉本地饮食喜好
- Knowledge on food and beverage systems preferred with stock taking ability. Industry experience in a theme park, hotel or resort preferred.
熟悉餐饮系统及盘点系统者优先。有主题公园、酒店或度假区工作经验者优先。
- A culinary degree or bachelor's in business, food service management (or equivalent education and experience) is required.
要求有烹饪相关学位或商业、餐饮服务管理学士学位。或同等教育经历和经验）。
- Must be willing to work flexible hours, including evenings and weekends to support Resort operations.
必须接受灵活工作时间，包括晚上和周末，以支持度假区的运营。