Position：Sous Chef/西餐副主廚 Department：BOH/后厨
Responsibilities/职位描述
1. Directly involved in food cost forecasting and control
直接参与食品成本预算和控制
2. Obtains guest feedback by maintaining active presentation in outlet during operating hours
在餐厅运营时间里通过积极的沟通演说去得到客人的反馈
1. Regularly reviews existing menus and cycles with Executive chef
定期与行政总厨检查现有的菜单和周期
2. Oversees scheduling of culinary colleague to ensure maximum productivity
监督厨房同事的日程安排以确保最大的生产率
3. Monitors performance of culinary colleague and communicates this to each colleague on a regular basis through one to one counselling
监督厨房同事的表现，并通过一对一的定期咨询和每位同事进行沟通
4. Attends department meetings and summarizes section performance
参加部门会议并总结部门表现
6. Models the practice and encourages colleague to use the guiding principles from day to day interactions
从每天的互动中去运用指导准则来模拟实践和鼓励员工
7. Is directly involved in menu construction and engineering.
直接参与菜单的制作和设计
Must Have Qualifications/任职条件
1. Basic understanding of Mandarin, English
普通话精通，英语流利
2. Minimum 5 years in similar capacity/in a five-star hotel/resort/restaurant.
至少有5年以上五星级酒店/度假村/餐厅的工作经验
3. Service Oriented, Team Leader &Supporter, good Interpersonal Skills & Creativity
服务为中心,团队领导者和支持者，以及良好的人际交往能力和创造力
4. Flexible and adaptable to different working locations and hours
灵活并适应不同的工作地点和时间
5. Computer knowledge
基礎的电脑知识
薪資待遇 : 12000~14000
享有五險一金
做五休二
享有工作餐
生日蛋糕
带薪年假
定期聚餐
交通补助