Dim Sum Sous Chef 点心主厨

Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -
在中厨师长的指导下，负责菜单的准备工作，并考虑以下各项：
Local requirements
当地需求
Market needs
市场需求
Competition
竞争情况
Trends
趋势
Potential costs
潜在成本
Availability of food products
货源情况
Merchandising and promotion
销售及促销
 Inspects, when requested by Executive chef, perishable food items received for quality control.
根据中厨师长的要求，检查购入易损货物的品质。
 Passes on to the Chinese Kitchen Chef daily market list requirements.
将每天的购货单上交中厨师长。
 Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
 Assist or executes inspections of physical aspect the food preparation areas.
协助并监督厨房的卫生情况。
 Attend to specific guests as required.
关注重要客人。
 Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do so by the by Executive Chef.
根据厨师长的要求，会见饭店外的客人、供货商、政府官员、同行及其它人员。
 Hire, develop and retain quality chefs.
招聘，发展维持有能力的厨师
 Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.
表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进
 Conduct annual performance appraisals for subordinate chef
为下属厨师做年度评估
 Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应
 Establish and maintains effective employee relations in his section.
建立并保持本部良好的人事关系。
 Conduct under the guidance of the Executive Chef, such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.
在总厨的指导下，对人员进行面视、聘用、熟悉环境，表扬、培训、劝告及停职等方面的工作。
 Develop formal training plans and conducts on the job training sessions for kitchen employees.
制定正式的培训计划并参加厨房员工的培训。
Report directly to the Chinese Kitchen Chef.
直接向中厨师长汇报。
 Provide functional assistance and direction to the kitchen operation.
协助并指导厨房的工作。
 Coordinate functions and activities with other Food & Beverage Departments.
协调于各部门的关系，并搞好活动。
 Maintain interdepartmental working relationships.
保持良好的内部工作关系。
Perform other related duties & special projects as assigned by the supervisor
随时执行上级分配的其他相关任务或特殊项目