招聘Sous Chef 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. Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service

计划，控制整个厨房食品制作及成本人员的安排。

2. Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.

对食品定量及质量的估计，验收食品。

3. Ensures that all food prepared conforms to quality standards and practices of and international hotel.

确保所有食品准备确定高标准和国际酒店服务。

4. Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.

控制成本，经常清点存货，控制及利用剩余食品。

5. Devises special dishes and develops recipes.

对菜肴有创新和开发。

6. Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.

检查厨房的卫生并做纪录包括工具。

7. Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.

控制并制定厨房的工作时间表。

8. Hires, trains, guides and periodically evaluates performance of kitchen personnel.

根据情况制定招聘及培训原则。

9. Conducts regular meetings, briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.

参与部门会议，培训等等，及时传达酒店管理层的最新指标。

10. Initiates commendations and misconducts to kitchen staff

可建议给予厨房员工过失单。

11. Conducts preliminary selection interview of candidates for positions in his section taking into account standards of personnel quality of the hotel.

组织面试第一轮员工并使之尽量达到酒店要求。

12. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated.

组织新员工参加迎新培训，根据标准对员工工作表现进行评估。

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