初级助理厨师长 Jr. Sous Chef

到岗时间：1个月之内 年龄要求：35岁以下 婚况要求：未婚
He is to ensure professional operation of all kitchen areas and will ensure that agreed quality, consistency, and hygiene standards are maintained or surpassed at all times.
需要确保专业态度并在任何时候都保持或超越食品的质量,卫生和其他的标准He will be both profit and cost conscious and will be responsible in the daily requisitioning of all food goods.
必须负责每天所有食物申领的成本控制Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
严格地控制和管理整个食物生产流程Assist in the preparation and control of daily requisition协助准备并控制每日的食品申请工作Assist in costing of all menu items.
协助所有菜单里项目的成本预算Assist in the translation and distribution of recipes.
协助配方的翻译和分类Ensure all kitchen equipment is in working order and is utilized by all staff in the proper manor.
确保所有的厨房设备运作正常,合理作用Monitor all waste and spoilage throughout entire kitchen and report any abnormalities to the executive chef/ chef de cuisine监管厨房所有的废弃物及损耗情况,如发现反常现象,立即向总厨/餐厅厨师长报告Undertake and organize repairs and routine maintenance of all kitchen equipment.
做好厨房设备的日常维护与保养The Sous Chef influences the skills, knowledge, attitude, communication and team spirit of the kitchen.
And must maintain a professional attitude at all times.
能够将自己的技巧,知识,态度,沟通和团队精神带到部门.
并始终保持专业的态度Communication of food trends and market availability.
向员工介绍最新的美食潮流和市场信息Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
了解当地的要求,食品卫生法,安全规章制度和其他Plan in conjunction with the Executive Chef and Chef de Cuisine activities, promotions, and menu implementations according to the annual marketing plans.
根据每年的市场调查参与协助行政总厨/餐厅厨师长,促销和菜单调整工作