日式餐厅

The Jr Sous Chef is responsible for the day to day running of the entire kitchen.

初级助理厨师长负责每天厨房日常工作的管理。

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.

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。

He will be both profit and cost conscious and will be responsible in the daily requisitioning of all food goods.

他必须负责每天所有食物申领的成本控制。

Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

严格地控制和管理整个食物生产流程。

Assist in the preparation and control of daily requisition

协助准备并控制每日的食品申请工。

Assist in costing of all menu items.

协助所有菜单里项目的成本预算。

Assist in the translation and distribution of recipes.

协助配方的翻译和分类。

Assist in communication and translation between executive chef and executive sous chef and regular staff from both front and back of house.

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。

Monitor all waste and spoilage throughout entire kitchen and report any abnormalities to the executive chef/ executive sous chef.

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。

Undertake and organize repairs and routine maintenance of all kitchen equipment.

做好厨房设备的日常维护与保养。

Good working experience around the world in well known hotels or restaurants at least 5 years.

在知名五星酒店或同等级别餐厅至少5年工作经验。

Good team player and able to work under pressure

良好的团队合作精神，能够在压力下工作 。

Serious, Confident,Takes Initiative,Customer-oriented

认真自信，积极主动，以客户为导向。

Interested in F&B

有意从事服务行业。

Relevant work experience preferred

有相关工作经验者优先。

English speaking is preferred

英语熟练者优先。

上班地址：广东路17号6楼人力资源部