Pastry Junior Sous Chef/Supervisor

Primary Responsibilities主要职责

• Ensure that production is done according to the standard recipes at all times，check fridge and Products thoroughly to avoid spoilage
• Has knowledge of all food items concerning ingredients, cooking techniques and preparation
• Ensure production and quality meets hotel standards, Is alert in energy saving
• Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement, Conduct annual performance appraisals for subordinate chef
• Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.

• 确保所有出品按照标准的烹饪方法制作，为防止食品变质，要彻底检查冰箱
• 熟悉所有菜的配料烹饪方法及准备工作
• 确保出品达到饭店的标准，注意节省原料
• 表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进，为下属厨师做年度评估
• 为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应

Knowledge and Experience知识和经验

• Minimum of 3 years food and beverage management experience, preferably in the luxury setting
• A strong understanding of operational controls, budgeting, sales, and marketing
• Strong oral and written communication skills
• Ability to train and develop team members
• Ability to work effectively in a team environment and take initiative

• 必须有3年以上酒店餐饮部门管理层经验，奢华酒店尤佳
• 充分了解餐饮部门管理运作、目标、市场运作和销售
• 优秀的英文听说读写能力
• 为部门员工提供培训和发展计划
• 积极主动并具有团队精神