【全日餐廳廚房】副主廚 All Day Dining Sous Chef

1. 參與菜單的計畫和成本核算工作。 2. 制訂並編寫標準菜譜，並積極開發新菜和新產品。 3. 確保優秀的餐飲烹飪技巧得以保持。 4. 持續了解最新的產品知識，包括配料、設備、供應商、市場和當前趨勢，並相應地建議廚房運作部進行適當調整。 5. 負責維持廚房的衛生，並確保廚房和設備的清潔。 6. 管理和培訓屬下員工。與主廚共同進行人力規劃和管理需求。 7. 協助組織特別活動和特別食品促銷活動。 Culinary Operations & Development Participates in menu planning and costing, developing new dishes and writing standard recipes. Ensures outstanding culinary technical skills are maintained within the team. Maintains comprehensive product knowledge (ingredients, equipment, trends) and recommends operational adjustments. Kitchen Management & Hygiene Manages and trains assigned employees. Maintains a hygienic kitchen, ensuring cleanliness of the kitchen and equipment. Maintains personal hygiene standards. Collaboration & Support Works with the Chef on manpower planning and management needs. Assists with organizing special events and food promotions. Accountability This position reports directly to the All-day Dining Chef. The All-day Dining Sous Chef is responsible for assisting in the daily culinary operations of the all-day dining restaurant, focusing on menu development, quality control, kitchen hygiene, and team supervision. This role is crucial in supporting the Chef to deliver high-quality dining experiences and ensuring efficient kitchen operations.