西厨副厨师长 MC 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
Operational 营运管理  Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
 Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和尽量利用库存和现有食物，  Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
 Directs and strictly adheres to food apportionment policy to control costs.
指导食物配置来控制成本。
 Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
 Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
 Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
 Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
 Tests cooked foods before plate-up and service.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
 Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
 Devises special dishes and develops innovative recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
 Establishes and enforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。