上海招聘

He/she will be responsible maintaining the consistency and high standards of the menus as set out by the Executive chef. 

始终确保菜单的高品质

The Executive Sous Chef is responsible to assist the Executive Chef in supervising of the kitchen in all areas. He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff. 

行政副总厨的职责就是协助行政总厨管理整个餐厅,他要确保有一个良好的厨房工作环境以及人际关系当然他也要负责员工的培训.

Job Responsibilities：

岗位职责：

He/she is to maintain a professional attitude and will ensure that agreed quality, hygiene and consistency standards are kept or surpassed, at all times by himself and his subordinates.

以职业精神确保菜肴的品质,卫生以及始终如一的高品质.

He/she will be expected to meet or exceed budgeted food cost and while maintaining the highest standards.

在注意成本控制的同时确保食物的高品质.

He/she will be expected to meet budgetary requirements in operating equipment and general cost.

注意运营成本控制以及总体成本控制

He/she will be expected to oversee all ordering and quality of goods arriving into the building

检查所有运到货物的预定情况及质量

He/she is to maintain food consistency as laid out by the executive chef.

保证食品质量达到执行总厨所制定的标准

Be fully responsible for the labour budget of the kitchen department.

负责厨房的劳动成本预算

Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

合理安排厨房人力资源,检查所有工作时刻表,作出调整以备一些未预定客人的用餐要求.

Comply with company grooming standards unless the GM gives specific exceptions

要求员工严格遵照公司仪容仪表规定(除非有总经理的特别指示

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。

外滩三号并长期举办极具启发性的「三言舍」公益性讲座，邀请在政商、学术和艺术界等不同领域的卓越人士担任主讲嘉宾。

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