岗位职责:
初级助理厨师长负责每天厨房日常工作的管理
他需要确保专业态度并在任何时候都保持或超越食品的质量,卫生和其他的标准
他必须负责每天所有食物申领的成本控制
严格地控制和管理整个食物生产流程
协助准备并控制每日的食品申请工
协助所有菜单里项目的成本预算
协助配方的翻译和分类
协助行政总厨/行政副总厨与下级员工做翻译,使他们有更好的沟通
监管厨房所有的废弃物及损耗情况,如发现反常现象,立即向总厨/副总厨报告
做好厨房设备的日常维护与保养
岗位要求:
在知名五星酒店或同等级别餐厅至少5年工作经验
良好的团队合作精神,能够在压力下工作
认真自信,积极主动,以客户为导向
有意从事服务行业
有相关工作经验者优先
英语熟练者优先
Job Responsibilities:
The Jr Sous Chef is responsible for the day to day running of the entire kitchen.
He is to ensure professional operation of all kitchen areas and will ensure that agreed quality, consistency, and hygiene standards are maintained or surpassed at all times.
He must be responsible for controlling the cost of all food claims every day
Strictly control and manage the entire food production process
Assist in the preparation and control of daily requisition
Assist in costing of all menu items.
Assist in the translation and distribution of recipes.
Assist the Executive Chef/Executive Sous Chef in translating with the junior staff to facilitate better communication
Monitor all waste and spoilage throughout entire kitchen and report any abnormalities to the executive chef/ executive sous chef.
Undertake and organize repairs and routine maintenance of all kitchen equipment.
Job Requirements:
Good working experience around the world in well known hotels or restaurants at least 5 years.
Good team player and able to work under pressure.
Serious, Confident, Takes Initiative, Customer-oriented.
Interested in F&B.
Relevant work experience preferred.
English speaking is preferred.