·   To manage the kitchen team to produce consistently high quality food production and presentation in his outlet and the hotel, always meeting agreed standards. He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
·   Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation
·   Ensure that department trainers plan and implement continuous effective training for culinary employees.
·   Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
·   Abide by all rules, regulations, policies and procedures of the hotel.
·   Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner.

Requirements                    

·   Minimum high school, tourism school or culinary school certification                          
·   Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen(or relevant work experience)
·   Able to physical work
·   Good English skills                            
·   Able to work flexible schedules
·   Positive creative
·   Self-motivated and team player
·   Ability in fast pace environment
·   Able to lead a team of young chefs

 

职责范围

·   副厨师长负责酒店内其相关部门的食品质量， 全面管理食品加工房的各方面事务。
·   需要有良好的成本意识， 控制食品。
·   保持与行政饼房总厨的良好沟通， 包括相关的内部沟通，及时汇报客人的意见和建议。传达必要的信息给厨师团队。
·   管理厨师团队以确保烹饪符合酒店标准的高质量的食物并良好的摆放在所在餐厅和酒店。
·   确保厨师在一个积极和专业的工作环境中工作，使各成员能够共同交流、探讨相关技术和知识，了解并达到厨房及酒店的各项标准。
·   培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准， 并保留相应的文件。
·   保证部门培训计划，有效的、连续的实施培训计划给厨房员工。
·   保证食品的卫生、许可及安全标准是总是被了解并认同的。
遵守酒店各项规章制度及程序。
·   确保所在厨房及部门内的良好沟通。

职位要求