Cold Kitchen Sous Chef 冷厨房副厨师长

Assistwith organizing special events and special food promotions.
协助组织特别活动和食品促销
Maintaincomprehensive product knowledge including ingredients, equipment, suppliers,markets, and current trends and make recommendations for appropriateadjustments to kitchen operations accordingly.
具有广泛的产品知识，包括材料、设备、供应商、市场和当前趋势等，并根据运营状况提出相关建议
Maintaina hygienic kitchen and personal hygiene.
保持厨房及个人卫生标准
Cleanthe kitchen and equipment.
清洁厨房及相关设施设备
Workwith Superior and Director of People Services to ensure the departmentalperformance of staff is productive and assist in planning for future staffingneeds.
与主管及人力资源总监配合，确保部门员工表现并且评测未来员工需求
Assistin training needs analysis of Kitchen staff and ensure training programs aredesigned and implemented to meet needs.
协助厨房员工培训需求分析，确保培训项目实施，并且满足相关需求
Provideinput for probation and formal performance appraisal discussions in line withcompany guidelines.
根据公司政策，完成员工试用及绩效考核等相关工作
Approveleave after considering hotel occupancy.
根据酒店入住率，批准假期
Workwith superior in the preparation and management of the department’s budget.
与主管合作管理部门及其预算
DemonstrateAwareness of OH&S policies and procedures and ensure all procedures areconducted safely and within OH&S guidelines and ensure your direct reportsdo the same.
根据OH&S相关政策，确保所有相关制度及其规定得到有序且安全地执行，并确保所有相关报告保持一致
Beaware of duty of care and adhere to occupational, health and safetylegislation, policies and procedures.
了解并遵守职业、健康、安全等相关法规及政策
Befamiliar with property safety, first aid and fire and emergency procedures andoperate equipment safely and sensibly.
熟悉财产安全、急救及紧急程序预案，安全合理地操作所有设施设备
Initiateaction to correct a hazardous situation and notify supervisors of potentialdangers.
主动采取行动纠正各类危险状况，并通知相关主管注意各种潜在危险
Logsecurity incidents and accidents in accordance with hotel requirements.
根据酒店政策，记录各项安全事故