烧腊副厨师长 Chinese Kitchen Roast Sous Chef

基本技能
1. In absence of manager, conducts shift briefings toensure hotel activities and operational requirements are known.
在厨师长缺席时带领召开会议确保酒店能正常运作并确保了解自己的工作职责。· 2.Participate in the planning and costing of menus.
参与菜单的计划编制及成本计算。
3. Develop new dishes and products.
积极的创想新的菜肴及产品。
4.Assist with organizing special events and special food promotions.
协助组织一些特殊事件及食品推广。
5. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
确保全面了解的产品知识不仅包括食品成分、设备、供应商、市场、当前动向提出一些适当的建议因此对厨房的运作可以作出相应的调整。
6. Maintaina hygienic and cleanliness of kitchen.
维护厨房的卫生标准。
7. Maintainthe kitchen equipment.
维护厨房设备正常运转。
8. Ensurestraining needs analysis of kitchen talent is carried out and trainingprogrammers are designed and implemented to meet needs.
完成厨房人才培训需求分析，并以此来制定人才的培训计划。
9. Coaches,counsels and disciplines talent, providing constructive feedback to enhanceperformance.
教育、指导与训练人才，提供有建设性的反馈以提高人才的表现。
10. Assistsin maintaining a comprehensive, current and guest focused set of departmentalstandards and procedures and oversees their implementation.
辅助保持一套全面、最新和关注顾客的部门标准和程序并随时考核其运用效果。
11. Assistsin co-coordinating the preparation of the departmental annual budget.
辅助完成部门年度预算准备工作。
12. Controlsand monitors departmental costs on an ongoing basis to ensure performanceagainst budget.
在不断运作基础上监督与控制部门成本。
知识与经验
1. Certificate or diploma in hospitality or related field.
具有酒店管理或相关领域的学历/专业证书。
2.3-5 years as Chinese Kitchen Roast Chef in 4/5 Star category Hotel orindividual restaurants with high standards.
3-5年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅
3. Computer literate in Microsoft Window applications.
能熟练操作计算机尤其是微软应用程序者。
4. Interpersonalskills – communicates easily/openly.
人际交往能力-与人沟通轻松/大方。
5. Personalpresentation, clean/tidy.
注意自身形象，保持干净/整洁。
6.Canlead a team.
领导团队的能力。