Sous Chef 员工餐厅厨师长

The Role 岗位职责：
1. He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that presentation and established portion sizes are adhered to.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。确保所有菜肴的外观、分量要统一。
2. Develop and test new dishes and products
发展新菜肴和产品。
3. Ensure that outstanding special events and special food promotions are carried out·
控制食品出产的标准。
4. To control standards of food production and presentation throughout the hotel
监测收货的食品质量和数量。
5. To examine goods for quality and quantity.
控制厨师要按照配料卡标准及程序准备食品，将浪费程度将至最低。
6. Responsible for Local& Group safe food & hygiene standards with the Steward Manager, in all kitchens, store room, refrigerators and food preparation work areas. Responsible for the personal hygiene and grooming standards of the kitchen staff. He ensures personal cleanliness and proper discipline of all associates under his supervision.
同管事部经理按照本地及集团安全食品与卫生标准共同管理好厨房、库房、冰箱和食物准备方面的卫生。监督所有员工的个人卫生和仪表仪容达到标准。确保个人卫生并对于员工过失作以相应处罚。
7. Together with HRD to schedules working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low.
同人力资源总监一起编排厨房员工工作时间，同时也要考虑到节约成本，根据工作需要安排员工休息时间。
Talent Profile 能力&技能需求：
Acquire working experience in hotel/resort(preferably luxury brands).
拥有酒店工作经验(特别是豪华品牌的酒店)。
Have professional training in hospitality industry.
有过酒店行业的专业培训。
Able to communicate in Mandarin or English fluently.
能够流畅的使用普通话或英语进行对话。
Having good communication skills.
良好的沟通能力。
Able to operate basic computer skills.
正确应用基本电脑系统。
Command organization system in our department,knowledge how to make or motivate people work, cooperate with other departments.
能够指挥本部门的组织系统，知人善任，调动下级的积极性，协调与其他部门的关系。