RWSYA Chop House Kitchen - Sous Chef 炙厨房副厨师长

Job Responsibilities

1. Fully understand and comply with all departmental policies, service procedures and standards.
2. Oversee daily kitchen operations and kitchen staff management of the specialty restaurant; ensure consistent quality of all menu items, and guarantee all food handling and storage comply with established standards.
3. Coordinate food procurement and menu development, and control approved food and labour costs.
4. Supervise quality control, plating standards and overall food quality.

Job Requirements

1. Minimum 3 years kitchen management experience within luxury hotels, Michelin-starred or Black Pearl restaurants; candidates with experience in seafood & steak restaurants are preferred.
2. Meticulous attention to detail; able to work efficiently and accurately.
3. Strong sense of accountability, innovative mindset and pragmatic working style.
4. Excellent organisational skills to effectively supervise and manage all kitchen operations.

岗位职责
1.全面了解并遵守所有的部门政策，服务程序及标准

2.全面负责特色餐厅厨房的运营和厨房员工的管理，确保准备的所有菜单的质量以及所有食品的处理或储藏都符合标准。

3.协调采购所有的食品以及开发菜单，控制经审批的食品及人工成本。

4.监督质量控制，摆盘及食品质量。

岗位要求

1. 至少3年奢华酒店、米其林、黑珍珠厨房管理经验（海鲜牛排餐厅优先考虑）

2. 注意细节，高效并准确地完成工作

3. 具有强烈的责任心，勇于开拓和创新，作风干练

4. 较强的组织能力，有效地指导和管理厨房所有方面的工作