Junior Sous Chef初级副厨师长
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Junior Sous Chef 初级副厨师长
General Responsibilities 职责描述
? Adhere to the company rules and regulations at all times.
工作时间内遵守公司制定的规章和制度。
? Comply with company grooming and uniform standards unless the F&B General Manager gives specific exceptions.
遵守公司仪容及着装要求。具有餐饮部总经理特憋许可的情况除外。
? Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
任何时候须向客人和同事展示令人愉悦的礼貌和积极的服务态度,并以此提升公司的良好形象。
? Protect the health, safety and well being of our guests and colleagues.
保护我们的客人和同事的健康和安全。
? Develop a positive, direct and open relationship with all colleagues.
与同事建立及发展主动,直接及开放的工作关系。
? Have detailed knowledge of department Standards and operating procedures.
掌握部门统一标准和运作流程的详细知识。
? Be self-reliant, working with minimal control and direction.
自信自立,工作中无须过多的控制和指导。
? Act on own initiative when appropriate within operating parameters.
工作中积极主动,操作适当。
? Adhere to any reasonable request or change to working time or area within the parameters set out by company standards.
遵守公司制定的任何与工作时间和区域相关的合理规定及调整。
Unique Responsibilities
? The Sous Chef is responsible for the day to day running of his assigned duties.
负责日常工作运转正常
? Ensure a professional running of all kitchen sections and has to ensure that agreed quality, hygiene and other standards are kept or surpasses at all times.
确保厨房运转始终专业正常;符合或高于质量,卫生及其他标准
? Need to be profitably and cost conscious and need to be responsible in the daily requisitioning of all food goods.
具有收益及成本意识;负责日常食品申领
? Complete detailed check of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
负责全面检查所有的食品及饮料制作,对任何不符合品质标准的产品进行改进和纠正
? Assist in the preparation and control of daily and weekly market lists.
协助预备及控制日常及每周销售清单