Offers “Accor”

Expires soon Accor

Thiland Cuisine Sous Chef(Task Force)特色餐厅厨师长(短期援助)

  • Kunming, China
  • Hotels - Restaurants

Job description

Key tasks

1、 Ensure that production is done according to the standard recipes at all times
确保所有出品按照标准的烹饪方法制作

2、 Delegate work to the chef de partie, Demi Chef and Commis assigned to him
带领厨房主管,领班和帮厨工作

3、 Check fridge and Products thoroughly to avoid spoilage
为防止食品变质,要彻底检查冰箱

4、 Has knowledge of all food items concerning ingredients, cooking techniques and preparation
熟悉所有菜的配料烹饪方法及准备工作

5、 Is alert in energy saving.
注意节省原料

6、 Ensure production and quality meets hotel standards
确保出品达到饭店的标准

7、 Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement
表扬鼓励行为优秀的下属厨师,并有效的指导积极的改进

8、 Conduct annual performance appraisals for subordinate che
为下属厨师做年度评估

9、 Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
为下属厨师的培训项目提供有效的支持,使之达到其职位的期望和相应

10、 Establish and maintains good relationships in his section
建立和保持良好的工作关系

12、 Follow hotel policies at all times
遵守饭店的规章制度

13、 Keep good relationships with all his colleagues especially within his department.
和其它员工保持良好的关系,尤其在本部门

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

Desired profile

Skills

Level of Education A level
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential Mandarin (Primary tongue)

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