- 職位性質：全職
- 工作地區：四川省成都市
- 招聘人數：1人
- 學 歷：不限
- 工作經驗：8年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：不限
- 國際聯號工作經歷：不限
- 薪資待遇：8千-1萬
- 職位有效期：2026-05-29至2026-06-28
職位：Chinese Sous Chef 中餐副廚師長
崗位職責/職位描述
-? ? ? Cantonese cuisine primarily.
粵菜為主
-?????? Works with superior in the preparation and management of the department’s budget. Duties include
部門上級通力協作以完成部門預算的準備制定與管理。主要職責如下：
-?????? Assists in coordinating the preparation of the departmental annual budget
輔助完成部門年度預算準備工作
-?????? Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget
輔助在不斷的運作基礎上督導與控制部門成本
-?????? Assists in the preparation of the hotel strategic plan, goals program, and Kitchen Departmental Budget
輔助酒店戰略計劃、目標計劃和廚房內部預算的準備工作
-?????? Participate Assists in planning for future staffing needs
輔助制定將來的員工需求計劃
-?????? Assists in recruiting in line with company guidelines
根據酒店的指導方針輔助招聘工作
-?????? Prepare detailed induction program for new staff
準備細致的新員工入職計劃
-?????? Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
輔助保持一套全面、最新和關注顧客的部門標準和程序并隨時考核其運用效果
-?????? Provides input for probation and formal performance appraisal discussions in line with company guidelines
根據酒店的指導方針制定員工工作評估
-?????? Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
教育、指導與訓練員工，提供有建設性的反饋以提高員工的表現
-?????? Regularly communicates with staff and maintains good relations
定期與員工進行交流并保持良好的工作關系
-?????? Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines
根據酒店餐飲標準與集團標準化菜單指導，督導廚房在食品項目制作準備與出品上的所有工作
-?????? Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilization of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards --- HACCP
有效管理廚房衛生的方方面面，根據有效的人員編制調控廚房人力資源的有效運用，確保廚房所有的區域在任何時間的清潔衛生，并能確實達到酒店相關標準的要求 --- HACCP
