Junior Sous Chef - YEN 紫艷中餐廳副主廚

POSITION SUMMARY

【Purpose of Role】
Responsible for the daily management and food preparation of the venue, ensuring maximum quality and profitability.

【Cast Key Responsibilities】
1.    Responsible for the hygienic and safe preparation of food during shift.
2.    Ensure that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage.
3.    Ensure that food inventory levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
4.    Ensure that all food products used in production are of the required standard and quality and that they are stored and rotated correctly.
5.    Ensure that all food preparation equipment is used safely and correctly and cleaned and maintained.
6.    Follow all company policies and procedures.
7.    Assist Sous Chef with implementation and preparation of new items and menus.
8.    Maintain standard in the design and implementation of ongoing food concepts.
9.    Enforce quality control procedures.
10.    Inspect method of food preparation and cooking at all meal periods.
11.    Liaise with Sous Chef regarding maintenance of kitchen equipment.
12.    Inspect plate presentation and continually enforce standards.
13.    Attend meetings as required by management.
14.    Implement opportunities for quality team building.
15.    Ensure that all Talent comply with W Look and wardrobe standards.
16.    Assist in conducting development and performance reviews, identifying key Talent for further development and structured career path.
【職位宗旨】
負責對餐飲營運單位的每日出餐管理和食物配制，保證最好的品質及利潤。
【主要負責事項】
1.    負責對當值時出餐的食物衛生及安全負責。
2.    保證所有食品項目根據標準食譜卡準備，維護控制份量使耗損減到最小。
3.    依據飯店住房率及宴會訂席準備食材，確保廚房及庫房的庫存足夠。
4.    確保廚房所有食品產品符合規定的標準和質量並恰當地保存，並且要求先進先出的原則。
5.    保證安全和恰當地使用所有食物配制設備，並且根據日程表清洗維護。
6.    遵守所有公司政策和程序。
7.    會同主廚準備新的項目和菜單。
8.    監督新菜單菜式出餐，並考慮其實用性。
9.    監督品質管理方法。
10.    在烹調期間要檢查食物的配置和烹調的方法。
11.    跟主廚持聯繫，維護廚房的設備。
12.    監督擺盤標準。
13.    如有需求須參加會議。
14.    安排舉辦加強團隊精神及關係的活動。
15.    保證英才遵守儀容的標準。
16.    協助完成工作考核，協助英才發展及升遷。找出團隊中有潛力的英才並重點培訓。