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MOPUD - Sous Chef - 58 Grill 副厨师长-扒房厨房

Apply now Position: MOPUD - Sous Chef - 58 Grill 副厨师长-扒房厨房
Job no: 510965
Employment type Full time
Property / Office: Mandarin Oriental Pudong, Shanghai
Location: Shanghai, China
Department: Culinary / Kitchen, Supervisory

Scope of Position
The Sous Chef is responsible to assist his Chef de Cuisine to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.
Maintain clear communications with his Chef de Cuisine and Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
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
Personal qualities: 
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。
保持与行政总厨和行政副总厨的良好沟通, 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
持有高中、旅游或烹饪学校证书以上
5-7年4、5星级酒店或餐厅厨房工作经验(或相关工作经验)
2年以上管理经验
能胜任本职工作
良好的英语水平
能够适应不同班次
积极创新
具备良好的自制力及团队合作精神
能够适应快节奏的工作环境
能够领导一个年轻的厨师团队

 

Advertised: China Standard Time
Applications close: China Standard Time

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