上海招聘

职位描述：
The Jr Sous Chef is responsible for the day to day running of the entire kitchen.
厨师长负责每天厨房日常工作的管理
He is to ensure professional operation of all kitchen areas and will ensure that agreed quality, consistency, and hygiene standards are maintained or surpassed at all times.
他需要确保专业态度并在任何时候都保持或超越食品的质量,卫生和其他的标准
He will be both profit and cost conscious and will be responsible in the daily requisitioning of all food goods.
他必须负责每天所有食物申领的成本控制
Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
严格地控制和管理整个食物生产流程
Assist in the preparation and control of daily requisition
协助准备并控制每日的食品申请工作
Adhere to any reasonable request or change to working time or area, within the parameters set out by company standards.
如果你需要换班或是工作时间,请都要按照公司的规定操作
Comply with company grooming standards unless the GM gives specific exceptions.
除非是总经理的允许,否则应该按照公司的规定穿带整洁
Assist in costing of all menu items.
协助所有菜单里项目的成本预算
Assist in the translation and distribution of recipes.
协助配方的翻译和分类
Assist in communication and translation between executive chef and executive sous chef and regular staff from both front and back of house.
协助行政总厨/行政副总厨与下级员工做翻译,使他们有更好的沟通
Ensure all kitchen equipment is in working order and is utilized by all staff in the proper manor.
确保所有的厨房设备运作正常,合理作用
Monitor all waste and spoilage throughout entire kitchen and report any abnormalities to the executive chef/ executive sous chef.
监管厨房所有的废弃物及损耗情况,如发现反常现象,立即向总厨/副总厨报告
Undertake and organize repairs and routine maintenance of all kitchen equipment.
做好厨房设备的日常维护与保养

Fining dining restaurant kitchen working experience prefereable
西餐正餐餐厅厨房工作经验优先

外滩三号: 上海精致生活地标

外滩三号是上海现代精致生活方式的先锋典范。凝聚艺术、文化、美食与音乐于一体，提供优雅而灵感迸发的社交场所，为宾客们点亮更丰富多彩的生活。外滩三号创造并经营多家屡获殊荣的餐厅酒吧,包含两家米其林一星餐厅：Jean-Georges法国餐厅和Canton Table三号黄浦会粤式餐厅，两家米其林餐盘奖餐厅：POP美式餐厅与酒吧和Mercato意大利餐厅，以及望江阁与沪申画廊。

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