崗位職責/職位描述

工作職責：
It is the mission and intent of this position to assist the Sous Chef to Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Kitchen of the Hotel.

此職務的使命和目標是協助廚師長管理領導酒店廚房良好運營和最大限度地提供最高標準的服務。



1.Attend Daily Chef Briefings in the absence of the Sous Chef.

在廚師長缺席的情況下出席每日廚房會議。

2.Can be asked to work for off site events.

可以被要求進行外賣工作。

3.Can be asked to complete tasks and jobs outside the kitchen areas.

可以被要求在廚房以外的地點完成工作。

4.Can be utilised during inventories.

可以被要求進行盤存工作。

5.Preperation of menus as per request, in timely fashion.

及時的按要求準備菜單。

6.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.

與管事部緊密的工作關系確保高質量的清潔和最低程度的破損。

7.Purchase and control of produce.

采購和控制產品。

8.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow－up on the mise－en－place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.

協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節特供菜單。時刻保持預先設置菜單的標準，份量和成本。

9.Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise－en－place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.

時刻保持自己和所管轄的員工的紀律性和適當的操作。并且檢查個人衛生、整潔的工服、操作臺的 整潔和衛生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需要。向行政總廚匯報所有的問題并采取適當的行動。

10.Works closely with the Sous Chef on determining the quantity of food items and mise－en－place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.

緊密配合廚師長對于當天食品數量的定購。最大限度的杜絕浪費已獲得最佳的收益率。

11.Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Sous Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.

檢查所有歸屬于該部門的設備，確保所有設備正常運轉，如果需要向廚師長匯報所有問題。準備遞送工程部門的維修單。

12.Monitor food quality and quantity to ensure the most economical usage of ingredients.

監控食品的質量和數量是確保最大限度的節約原材料。

13.Check the quality of food prepared by team member to the required standard and make necessary adjustments.

檢查員工準備的食品質量按需求標準和做出必要的調整。

14.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.

監控整個食品操作并確保食品按時和正確地操作。

15.Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

負責察看清潔、衛生和廚房維護，并采取必須的步驟保持區域最高的標準。

16.Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

控制、監控和負責獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。

17.Carries out any other reasonable duties and responsibilities as assigned.

完成任何其他合理的職責和被指派的職責。

任職資格：
精力充沛，具有創新思維，有豐富和廣泛的烹飪藝術、菜單設計和食品促銷的經驗；

－有冷廚房相關工作經驗

－ 能夠提供培訓，領導團隊，激勵團隊擁有正確地工作態度和追求精益求精廚藝的培訓者；

－ 能夠合理消耗所有產品和配料；

－ 能夠設計菜譜并按照菜譜操作；

－ 掌握食品安全體系方面的知識。