招聘Chinese Sous Chef 中餐副厨师长_西宁温泉假日酒店招聘信息-最佳东方

DUTIES AND RESPONSIBILITIES职责和任务

1. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards

检查所有餐厅和宴会部多功能厅的摆台情况，负责在正确的时间为客人提供服务，确保所提供的食品总是保持最高标准。

2. To constantly check the quality of food prepared with regard to taste and temperature

经常检查已经准备好的食品的味道和温度。

3. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards

保持各类菜肴的整体外观一致。外观和修饰物必须符合标准。

4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage

监督并彻底实施根据配料卡和分肉试验而制定的份量控制，使浪费和变质最小化。

5. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers

检查库房和冰箱，负责正确的储备和废物利用。

6. Ensures smooth and effective communication among the kitchens and with other departments

确保厨房和其它部门之间的交流畅通而有效。

7. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specification

与收货部门和库房密切联系。确保所收货物符合饭店规定的质量标准。

8. To constantly be alert on freshness, presentations and temperature of food served

特别要注意为客人提供的食品的新鲜程度，外观和温度。

9. To implement log book for his section with a standard report form to be sent to the Executive Chef’s office daily

每日按照标准格式，完成本部门的工作日志，并提交给行政总厨。

10. Updates menu recipe cards and menu planning for promotions

更新菜单配料卡，制定促销菜单。

11. To conduct training classes and on the job training for staff to develop their skills / new menu items

负责培训课程和员工岗位培训，提高员工技能/了解菜单新增品种。

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