西厨冷菜副厨师长 Sous Chef-cold dish

【职位描述】
1.Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and any staff under his supervision. To ensure smooth operation of the section.
时刻保持对于同事和主管等一个专业和积极的态度，依据饭店的规则和员工手册的要求行为举止，确保部门的良好运营。
2.Coordinate, organize and participate in all production pertaining to assigned kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Prepares mise-en-place for the Breakfast buffet and Ala Carte Lunch and Dinner as assigned and maintaining the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特 供菜单。给早餐自助和午餐晚餐零点做准备工作，时刻保持预先设置菜单的标准，份量和成本。
3.Keeps discipline and proper work practices for himself and the staffs assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Chef de Cuisine / Restaurant-Chef on any problems to take appropriate actions.
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Sous-Chef汇报所有的问题并采取适当的行动。
4.Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Chef or direct supervisor.
遵照Chef或直接主管要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。
5.Works closely with his Supervisor on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.
紧密配合他的主管对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。
6.Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Sous-Chef/ Restaurant-Chef for any faults and problems to be solved. Prepares the necessary work orders to the engineering department.
检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向Sous Chef汇报所有问题。准备递送工程部门的维修单。
7.Does any special assignment as assigned by the Sous Chef.
任何其厨师长指派的工作。
8.All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益
9.Preparation of menus as per request, in timely fashion.
及时的按要求准备菜单
10.Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品尝上要结合数码照片
11.Attending service briefings.
参加服务部门的会议
12.Communication of item 86 to the service team.
与服务员沟通断货的产品
13.Control of stations within the kitchen.
调节厨房内部的岗位
14.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损
15.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意
16.May be tasked to purchase and control of produce.
采购和控制产品
17.Willingness to learn and adapt to changes
积极的学习和适当的改变
18.Always coming up with new ideas for buffet set-ups and sharp eye for detail
对于布菲的设置总是有新鲜的想法并关注细节的管理
19.Induction of new colleagues through buddy system
通过友好的关系与新同事沟通
20.Training of new colleagues.
培训新员工
【任职要求】
1.3-6 years as Section Head or CDP i/c of a team in 5 Star category Hotels restaurants or individual restaurants with high standards
3-6年厨房管理者或CDP经验5星级酒店的餐厅或很高级别的个体餐厅
2.basic command in English (verbal & written)
英文的基本掌握能力(口语和书写)
3.PC and basic software knowledge
计算机基本的软件知识
4.Extensive knowledge of kitchen equipment and able to train colleagues
广泛的知识包括厨房设备和能够培训员工
5.Knowledge of an additional language
对额外语言的知识
6.Knowledge in HACCP
在食品安全体系方面的知识