西厨房副厨师长Sous Chef

此岗位为西厨房冷房副厨师长
工作职责：
• Monitor the standards of production within the approved recipes to ensure quality and costing
监督制作标准以确保质量
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
• Based on menu engineering and item sales figures, review the profitability and popularity of dishes by monthly and make recommendation with changes where applicable (this function is be carried out with the approval of the Executive Chef)
在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调（与行政总厨共同履行此项职责）
• Control the drafting of rosters, ensuring each area is effectively covered and within the hotel’s annual manning and payroll budgets. These guidelines to be provided by the Executive Chef.
管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。行政总厨将负责制定指导方针。
• To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are review and appraise within the necessary time frames as require by the Human Resources Department
组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
• Supervise all aspects of kitchen management and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准
任职要求：
• 3years experience as a chef including at least 1 years in supervisory capacity or an equivalent combination of education and experience.
3年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景