全日制厨房初级厨师长ADD Kitchen Junior Sous Chef

§ Ensure that production is done according to the standard recipes at all times.
确保所有出品按照标准的烹饪方法制作。
§ Delegate work to the Chef De Partie, Demi Chef and Commis assigned to him.
带领主管、领班和帮厨工作。
§ Check fridge and Products thoroughly to avoid spoilage.
为防止食品变质，要彻底检查冰箱。
§ Has knowledge of all food items concerning ingredients, cooking techniques and
preparation.熟悉所有菜的配料烹饪方法及准备工作。
§ Is alert in energy saving.
注意节省原料。
§ Ensure production and quality meets hotel standards.
确保出品达到饭店的标准。
§ 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