Service Manager - Cold Kitchen (Assistant Sous Chef)

Responsibilities of the position
1. Report to the Executive sous Chef and Executive Chef, and can continuously improve and innovate the work plan of new food and beverage direction.

2. Ensure the normal operation of Cold kitchen and Main Kitchen.
3. Check the chef's appearance and personal hygiene.
4. Ensure the quality of all purchased food.
5. Establish various control systems (health, cost, etc.) for normal operation.
6. Actively create new dishes and formulate restaurant menus, buffet menus and special menus.

Job requirements
1. High school degree or above, more than 2 years working experience in the same position.
2. Received professional and technical training.
3. Have rich technical and administrative experience, familiar with western cooking, including working in a five-star hotel for at least 2 years.
4. Knowledge of cost accounting, food ingredients and food nutrition.
5. Be healthy and energetic.

岗位职责
1.向行政副总厨和行政总厨汇报工作,并能不断改善和创新新的餐饮方向的工作计划。
2.保证冷房肉房正常工作。
3.检查厨师的仪容仪表及个人卫生。
4.确保所有采购食品的质量。
5.建立各种控制体系（卫生、成本等）正常运作。
6.极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。

岗位要求
1.高中以上学历,同岗位工作经验2年以上。
2.接受过专业技术训练。
3.有丰富的技术及行政经验，熟悉西式烹调，其中在五星级饭店工作不得少于2年以上。
4.懂得成本核算，食物原料及食品营养知识。
5.身体健康，精力充沛。