招聘CK Sous Chef 中厨房副厨师长（炒锅）_合肥富力威斯汀酒店招聘信息-最佳东方

MAJOR RESPONSIBILIES 责任概要:
Responsible for the efficient and successful operation of the designated Kitchen. Controls, checks and supervises the kitchen operations and works hands on as and when needed. assumes the responsibility for training related functions of all staff
Assists the Chinese Executive Chef in the day-to-day kitchen operations and represents him/her, in absence, with all its responsibilities.
承担起中厨厨师长赋予的某一个厨房的工作职责。同时也要负责员工岗上培。协助行政总厨完成所有与厨房相关的工作。他控制、监测并领导整个厨房的运作。协助中餐厨师长负责每天厨房的运作
Duties & Responsibilities职责义务:
1. Food Production食品知识
Responsible for the quality of all food prepared in the kitchen supervises. Constantly
inspects taste, temperature and visual appeal. makes sure that all dishes are uniform and that established portion sizes are adhered to.
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。
Is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
负责确保所有的食品没有腐烂、变质时刻注意在提供食品时避免员工使用过期及肮脏食品。 Assist with the planning of menus and food promotions.协助厨师长制定菜单及食品节
Develop and test new dishes and products发展新菜肴和产品
Ensure that outstanding special events and special food promotions are carried out确保优秀的烹饪技术不外传
Controls standards of food production and presentation throughout the hotel控制食品出产的标准
Examines goods for quality and quantity.监测收货的食品质量和数量Insures that Chefs and Cooks follows standard recipes and methods of preparation控制厨师要按照配料卡标准及程序准备食品
Informs the Executive Chef immediately of inferior quality products.及时将变质食品拿出并通知厨师长
2.Standards & Procedures标准和程序
·Total knowledge & understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品准备的标准和程序
Ensure that all P&P and S&P are carried out consistently保证所有的政策和程序和标准和程序是
Take part in the setting and evolving the standards and procedures参与制定和发展标准和程序
3. Hygiene 卫生
Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生
Responsible for the personal hygiene and grooming standards of the kitchen staff.监督所有员工的个人卫生和仪表仪容达到标准
Ensures personal cleanliness and proper discipline of all associates under supervision.确保个人卫生并对于员工过失作以相应处罚
Assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and trains staff to follow this rule.确保不使用破损餐具及检查瓷器、玻璃器皿是否有裂纹并指导
Ensures that the daily Food safety records are filled out timely and according to the Safe Food and Hygiene Standards Manuals instruction and insuring there is no falsifications of the documents,
确保食品安全记录是副厨师长或者主管根据集团的卫生标准亲自完成的，防止不实情况产生
4.Control控制
. Works closely with the Chinese Executive Chef on the development of food cost and
quality control procedures.
同厨师长共同研究如何发展食品质量控制程序
Ensures that these control procedures are carried out consistently保证按照成本和食品质量控制程序进行
Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
协助成本制定菜单价钱，其他食品及服务也要考虑到酒店预算的盈利差
Together with the Chinese Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
同厨师长共同监测食品成本并及时纠正其中出现的问题
Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.
保证所有的设备正常工作如有问题马上报告

Follow all company policies and procedures.
5.遵循万豪集团及酒店的所有政策和程序。

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