Sous Chef - Dining Room
Cosa comprende il lavoro
Summary
1.Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
2.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
3.Tests cooked foods before plate-up and service.
4.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
5.Devises special dishes and develops innovative recipes.
6.Establishes and enforces nutrition and sanitation standards for restaurant.
7.Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.
1.Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
2.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
3.Tests cooked foods before plate-up and service.
4.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
5.Devises special dishes and develops innovative recipes.
6.Establishes and enforces nutrition and sanitation standards for restaurant.
7.Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.
- Dipartimento: F&B Cucina
