中央厨房副厨师长 Sous Chef-Main Kitchen

Delight Guest和悦宾客

1. 01

   Practice the service culture SHINE with Service Essence Training 对客服务中践行《服务精髓》中SHINE的服务文化要求

2. 02

   Solve the guest complaints with service culture E-Leap within Service Recovery Training 当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则

3. 03

   Personal grooming, hygiene and courtesy are in line with hotel and brand standards 个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准

4. 04

   Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓信息以提高客人体验感和品牌感知度

5. 05

   Strive to create a personalized and platform-based development space for associates, stimulate their potential, and shape values and sense of mission 努力为员工营造个性化与平台化发展空间，激发员工潜能，塑造价值观和使命感

6. 06

   Attract and retain high-potential talents, be good at mentoring and developing other associates, communicate their work performance with subordinate associates, and always reward and recognize outstanding performers 吸引并保留高潜力人才，善于指导及发展其它员工，与下级员工进行其工作表现的沟通，并始终奖励及认可杰出工作表现者

7. 07

   Plan, direct, control and co-ordinate activities of Main kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service 计划控制整个中央厨房食品制作及成本人员的安排

8. 08

   Plan and approve menus for the various Main kitchens, sub-sections；check and approve requisitions of food items based on planned menus 安排指定各个中央厨房的菜单及检查订购食品

9. 09

   Estimate food consumption and requisitions of food stuffs and kitchen supplies; inspect delivery of perishable food items 对食品定量及质量估计，验收食品

10. 10

    Review menus, analyze receipts, determine food 复查菜单，分析决定配方

11. 11

    Prepares market list indicating type of food item, quality and quantity 制定市场单及食品质量和数量

12. 12

    Plan overall food production; consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition 计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求

13. 13

    Plan and approve recycling of leftover food 计划多余的食品再循环利用

14. 14

    Prepare food according to BEO sheets 根据BEO单制作食品

15. 15

    Co-operate with the Purchasing Manager in location sources of raw food items; substitute imported items with local items 与采购经理合作，利用本地原料替换进口原料

16. 16

    Ensure that all food prepared is served according to hotel standards and practices 确保所有食品的准备服务是根据酒店的标准业务

17. 17

    Check kitchen equipment making sure they are in good working condition, follow-up equipment that needs repairing or additional spare parts, replacement or disposal 检查厨房设备确保他们运作正常， 哪些设备需要修理，多余的部分归还

18. 18

    Initiate purchase requisitions for kitchen equipment, spare parts or food items needed 对厨房设备，部分所需要的食品开始打采购单

19. 19

    Check and follow up cleanliness of all kitchen equipment, spare parts or food items needed 检查所有厨房设备的清洁，食品项目部分的需要

20. 20

    Prepare the schedules of all kitchen staff; control those schedules making sure all kitchens are covered properly 制定厨房工作时间表，控制人员安排

21. 21

    Hire, train, guide and evaluate performance of kitchen personnel according to skill in the kitchens 根据厨房制定招聘员工级培训原则

22. 22

    May meet guests relative to special requests for unusual dished or banquet

Good health 身体健康 Good communication 良好的沟通技能 Pleasant looking 五官端正 Fluent in both verbal & written English & Mandarin 出色的普通话及英语的口语和写作能力 High school graduate 高中毕业 10 years Kitchen experience 10年厨房工作经验 3 years Sous Chef experience 3年中央厨房副厨师长从业经历 Thorough knowledge in Main / International Cuisine 深入了解中西方文化/国际烹饪 Ability to handle food complaints 能够处理食品投诉 Ability to draft menus of all kind in professional manner 能够拟定所有同类专业的菜单 Positive attitude/role model Initiative 态度端正/有以身作则的意识 Innovation Oriented 富有创新意识 Customer Service Oriented 富有服务意识 Good interpersonal skills 良好的与人沟通的能力 Enthusiastic 热情 Organized 有条理 Computer Skill 计算机技能 Appreciate the beautiful 审美能力

招聘部门：中央厨房

岗位类别：酒店企业管理

工作地点：深圳市-盐田区