副厨师长 Sous Chef

副厨师长负责管理西餐、亚洲餐厨房等与食物相关的所有场所，并在厨师长的协助下，负责领导、计划、组织并管理厨房活动和人员，进行菜单编制，精心烹饪菜肴，控制食物成本、质量和卫生，并维护厨房设备。

此职位人员和厨师长及行政总厨一起直接参与计划并推出新的饮食理念、饮食方案及配比。负责管理所有餐厅及厨房，厨师、菜单、成本以及需要该区域提供食物服务的所有特殊活动；负责定期和内部高层人员、行政副总厨及行政总厨进行交流；领导高度专业的厨房团队；根据既定方针和食物成本，将其负责的餐厅地点打造成始终提供优质食物的地方，并为高度积极的烹饪演职人员提供安全、清洁的环境。

工作内容：

• 精心烹饪菜肴；
• 维护食物卫生和工作安全；
• 负责管理各西餐和亚洲风味厨房区域；
• 控制食物成本、质量和一致性；
• 为其职责范围内的所有厨房进行规划并组织厨房活动；
• 领导并管理厨房工作人员；
• 与厨师长和餐厅经理进行沟通；
• 为厨房工作人员提供培训。

我们希望您：

• 10年以上烹饪经验；
• 英语、普通话流利；
• 必须熟悉危害分析关键控制点和一般食品卫生与安全；
• 必须在领导和管理众多烹饪人员方面具有丰富的运营知识；
• 具有4星级或5星级优质酒店或餐厅运营经验；
• 必须具有创造能力，在食品和技术方面有丰富的知识；
• 必须具有优秀的组织能力，并能在迅速变化的环境中茁壮成长；
• 必须具有杰出的领导能力，能激励其人员达到高绩效和标准；
• 具有良好的沟通和倾听能力，能与从入门级演职人员到高级管理人员的各等级人员共事；
• 必须对食物、产品和人具有极大的热情；
• 必须具有专业的素质、较高的道德水准，干净整洁、洁身自好。

Job Summary:

A Sous Chef is in charge for all location which have a western, Asian kitchens and food concept, He or she is the one who provides leadership, and with the assistance of the Chef de Cuisine, plans, organizes and manages kitchen activities and staff, carries out the menu planning, creates and prepares elaborate dishes, controls food costs, quality and hygiene, and maintains kitchen equipment.He or she will also be directly involved together with the Chef de Cuisine and the Executive chef to plan and execute new concepts,  food programs and proportion. This role is responsible for all the restaurant, kitchen under his or her care, the culinary staff, the menu, cost, and all special events that requires food service from this locations; responsible for interacts regularly with internal senior level staff, Executive Sous chef and Executive Chef; to be the leader of a highly trained culinary team. To build his or her restaurants and locations into a place that constantly provide the high standard in quality and consistency in food, within the given guidelines and food cost and to maintain a safe and clean environment for a highly motivated culinary cast.

Key Responsibilities:

• Preparing elaborate dishes;
• Maintaining food hygiene and work safety;
• In charge for various western and Asian kitchen location;
• Controlling food cost, quality and consistency;
• Planning and organizing kitchen activities in all kitchens under his or her care;
• Providing leadership & managing kitchen staff;
• Communicating with Chef de Cuisine, Restaurant Managers;
• Providing training to the kitchen staff.

Desired Qualifications:

• 10 years above experience in culinary;
• Fluent English and Mandarin;
• Needs to be fluent in Hazard Analysis Critical Control Point and general food sanitation and safety.
• Must have extensive knowledge in leading and managing large culinary staff in a concept operation.
• Experience in high quality, 4 and 5-star hotel or restaurant operations.
• Must be creative, and to have an extensive knowledge about food product and technics.
• Must have excellent organizations skills and be able to thrive in a rapid changing environment.
• Must be a good leader and able to motivate his staff to high performance and standard.
• Good communications and listening ability, to be able to work with entry level Cast Member up to senior management.
• Must be passionate about food, product and people.
• Has to carry himself or herself in a professional manner , high moral standard , clean and decent.