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崗位職責/職位描述

負責監督所有廚房部門食品質量始終保持一致。制定菜單確保收入的同時和食品的成本在控制內。
Oversee the production of food within the culinary department ensuring that the quality of the product is consistently upheld. Implement menu engineering and maximise food revenue whilst controlling costs and other overheads.

此外,參與企業計劃和外賣,以及在必要的時候協助市場部的餐飲服務。
In addition, participate in corporate initiatives and external culinary events, as well as assist in the marketing of food and beverage venues when necessary.

廚師長在當值時會被要求按照酒店規章制度表現得謙恭，安全和高效率的工作態度，以確保保持一個高質量的服務水平。
Sous chef will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

協助管事部經理控制運營物資和營運物品的破損工作，并參與庫存盤點。
Assist Chief Steward on controlling HOE & OE breakages, and participate on each inventory.

通知管事部任何食物的短缺，接收問題，關于設備方面的問題。
Inform Director of Culinary of any food shortage, receiving issues, and equipment problems.

熱愛“W”品牌及其生活方式，總是對市場潮流十分敏感，總是尋找新的東西來領導市場。
Love the “W” brand and lifestyle, passion with the new market trend, always looking for what’s New, What’s next.