标帜全日餐厅厨房 - 冷厨副厨师长/初级副厨师长

During Chef de Cuisine’s absence, Sous Chef is required to oversee the production of food within the The Kitchen Table ensuring that the quality of the product
is consistently uphold. To implement menu and maximize food revenue whilst controlling costs and other overheads.
在西餐厨师长缺席的情况下，西餐初级副厨师长需要负责监督标帜西餐厅食品质量始终保持一致。落实菜单执行，最大化收益的同时控制好食品的成本和其他开支。
The Junior Sous Chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.
西餐初级副厨师长必须按照酒店的政策和程序，以礼貌、安全、高效的方式履行职责，确保保持高水平的服务。