副厨师长 - 备餐厨房 Sous Chef - Commissary

1、负责备餐厨房的日常运营管理，确保食品准备、加工和储存符合凯悦酒店集团的标准和卫生要求；
Be responsible for the daily operation and management of the food preparation kitchen to ensure that food preparation, processing and storage comply with the standards and hygiene requirements of Hyatt Hotels Corporation;
2、协助行政总厨制定菜单、开发新菜品，并监督备餐流程，确保出品质量和效率；
Assist the executive chef in formulating menus, developing new dishes, and supervising the meal preparation process to ensure the quality and efficiency of the products.
3、管理备餐厨房的食材采购、库存控制及成本核算，优化资源使用，减少浪费；
Manage the procurement of ingredients, inventory control and cost accounting in the kitchen for meal preparation, optimize resource utilization and reduce waste.
4、培训并指导厨房员工，提升团队专业技能和工作效率，确保操作规范；
Train and guide kitchen staff to enhance the team's professional skills and work efficiency, and ensure standardized operations;
5、监督厨房设备的维护与清洁，确保工作环境安全、卫生；
Supervise the maintenance and cleaning of kitchen equipment to ensure a safe and hygienic working environment;
6、协调与其他部门（如前厅、宴会等）的沟通，确保备餐需求及时满足；
Coordinate communication with other departments (such as the front office, banquets, etc.) to ensure that meal preparation needs are met in a timely manner;
7、处理突发问题，如食材短缺或设备故障，并制定应急方案。
Handle unexpected problems, such as shortages of ingredients or equipment malfunctions, and formulate emergency plans.