Junior Sous Chef初级副厨师长

Junior Sous Chef 初级副厨师长

General Responsibilities 职责描述



？ Adhere to the company rules and regulations at all times.

工作时间内遵守公司制定的规章和制度。



？ Comply with company grooming and uniform standards unless the F&B General Manager gives specific exceptions.

遵守公司仪容及着装要求。具有餐饮部总经理特憋许可的情况除外。



？ Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

任何时候须向客人和同事展示令人愉悦的礼貌和积极的服务态度，并以此提升公司的良好形象。



？ Protect the health, safety and well being of our guests and colleagues.

保护我们的客人和同事的健康和安全。



？ Develop a positive, direct and open relationship with all colleagues.

与同事建立及发展主动，直接及开放的工作关系。



？ Have detailed knowledge of department Standards and operating procedures.

掌握部门统一标准和运作流程的详细知识。



？ Be self-reliant, working with minimal control and direction.

自信自立，工作中无须过多的控制和指导。



？ Act on own initiative when appropriate within operating parameters.

工作中积极主动，操作适当。



？ Adhere to any reasonable request or change to working time or area within the parameters set out by company standards.

遵守公司制定的任何与工作时间和区域相关的合理规定及调整。


Unique Responsibilities


？ The Sous Chef is responsible for the day to day running of his assigned duties.

负责日常工作运转正常



？ Ensure a professional running of all kitchen sections and has to ensure that agreed quality, hygiene and other standards are kept or surpasses at all times.

确保厨房运转始终专业正常；符合或高于质量，卫生及其他标准



？ Need to be profitably and cost conscious and need to be responsible in the daily requisitioning of all food goods.

具有收益及成本意识；负责日常食品申领



？ Complete detailed check of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

负责全面检查所有的食品及饮料制作，对任何不符合品质标准的产品进行改进和纠正



？ Assist in the preparation and control of daily and weekly market lists.

协助预备及控制日常及每周销售清单