Canteen Junior Sous Chef员工餐厅初级副主厨

PRINCIPAL RESPONSIBILITIES 主要职责
1. Execute all assigned tasks as directed and delegated from Canteen Manager
执行员工餐厅经理指示委派的所有任务。
2. Supervises preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
监督运营，确保执行所有相关的餐饮的政策，标准及程序。
3. Recognizes superior quality products, presentations and flavor.
注重确保食品的质量、摆盘及风味达到优良的水准。
4. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
5. To implement and follow a departmental daily Briefing / SHOW TIME
贯彻执行每天的例会。
6. Maintains purchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
7. Ensures compliance with all local, state (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
8. Supports procedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
9. Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
10. Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
11. Effectively investigates reports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
12. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
13. Periodically plan outside Colleagues activity to promote teamwork.
定期举行同事联谊活动以促进团队合作。
14. Promote positive inter-departmental relations through candid communication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作
15. Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。