西厨房副厨师长 ADD Kitchen Sous Chef

1、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、严格按照菜谱、标准和摆盘标准。
3、在酒店运营之中保持HACCP各方面要求。
4、正确操作所有的设备、器具和机器。
5、必须关注持续性提高和改善培训手册和工作标准程序。
6、必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，
达到目标和保持顺畅地交流。
7、能够接受外场工作任务。
8、能够接受在厨房以外的地点完成工作。
9、可接受盘点库存的工作。
10、所有团队成员都应知道关于住宿率,宴会,预测计划和收益。
11、及时的按要求准备菜单。
1. Plan, prepare and implement high quality food andbeverage products, and set-ups in all
areas in the restaurant.
2. Work seamlessly with recipes, standards and platingguides.
3. Maintain all HACCP aspects within the hoteloperation.
4. Use appropriately all equipment, tools andmachines.
5. Focus on constant improvement of training manualsand SOPs.
6.Participate actively in quality initiatives such asdaily chef briefings and monthly team
meetings in order to constantly improvethe culinary operation, meet targets and keep
communication flowing.
7. Work on offsite events when requested.
8. Complete tasks and jobs outside of the kitchenarea.
9. Assist in inventory taking.
10.Knowledgeable of hotel’s occupancy, events,forecasts and achievements.
11. Prepare menus as requested, in a timely fashion.