- 職位性質(zhì)：全職
- 工作地區(qū)：四川省成都市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：8年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機(jī)能力：良好
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：不限
- 薪資待遇：8千-1萬
- 職位有效期：2026-03-27至2026-04-26
職位：Chinese Sous Chef 中餐副廚師長
崗位職責(zé)/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(xié)作以完成部門預(yù)算的準(zhǔn)備制定與管理。主要職責(zé)如下：
-?????? Assists in coordinating the preparation of the departmental annual budget
輔助完成部門年度預(yù)算準(zhǔn)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(yùn)作基礎(chǔ)上督導(dǎo)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(zhàn)略計劃、目標(biāo)計劃和廚房內(nèi)部預(yù)算的準(zhǔn)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(jù)酒店的指導(dǎo)方針輔助招聘工作
-?????? Prepare detailed induction program for new staff
準(zhǔn)備細(xì)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(guān)注顧客的部門標(biāo)準(zhǔn)和程序并隨時考核其運(yùn)用效果
-?????? Provides input for probation and formal performance appraisal discussions in line with company guidelines
根據(jù)酒店的指導(dǎo)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(dǎo)與訓(xùn)練員工，提供有建設(shè)性的反饋以提高員工的表現(xiàn)
-?????? Regularly communicates with staff and maintains good relations
定期與員工進(jìn)行交流并保持良好的工作關(guān)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(jù)酒店餐飲標(biāo)準(zhǔn)與集團(tuán)標(biāo)準(zhǔn)化菜單指導(dǎo)，督導(dǎo)廚房在食品項(xiàng)目制作準(zhǔn)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(wèi)生的方方面面，根據(jù)有效的人員編制調(diào)控廚房人力資源的有效運(yùn)用，確保廚房所有的區(qū)域在任何時間的清潔衛(wèi)生，并能確實(shí)達(dá)到酒店相關(guān)標(biāo)準(zhǔn)的要求 --- HACCP
