Sous Chef for Chinese Hotpot

Job Requirement:

1. More than 3 years of full-time working ,prefer experience in Hotpot or Chinese Restaurant kitchen.
2. More than 1 years’ experience in BOH management;
3. Prioritize work experience with well-known chain brands.
4. Have certain understanding of local food hygiene safety and laws and regulations;
5. Proficient in Chinese and English
6. Proficient in EXCEL, WORD, PPT, PDF, EMAIL or other office software;
7. Able to comply with the company’s various requirement for kitchen, especially in term of product quality and hygiene standards, and is strict with oneself and courteous with others.
8. Able to strictly adhere to the company’s kitchen management system and is capable of teaching and guiding new colleagues, as well as working together with colleagues to implement the system.
9. Has relevant knowledge in purchasing.
10. Identifies with the company’s corporate culture and actively proposes solutions or suggestions to improve the team.
11. Good sense of cooperation with FOH and works together to establish effective communication.

厨房工作要求:

1. 拥有3年以上的厨房工作经验（倾向于火锅或中餐厅）
2. 超过1年的厨房管理工作经验；
3. 知名连锁品牌工作经验的优先；
4. 对当地的食品卫生安全及法律法规有一定了解；
5. 可以使用中英文工作的优先；
6. 会使用办公软件：EXCEL, PPT, WORD，邮件等；
7. 能够遵守公司对厨房的各项要求，特别是产品出品和卫生标准，严以律己及待人；
8. 自身能够严格遵守公司对厨房的管理体系，并由能力教导新人或伙伴，与伙伴一起执行；
9. 有采购方面的相关知识；
10. 认同公司企业文化，并积极为团队提出解决方案或提升建议；
11. 与前厅配合默契，共建良好的沟通；

Job Responsibilities:

1. Manage kitchen staff and coordinate food orders.

2. Supervise food preparation and cooking.

3. Order food supplies and kitchen equipment, as needed.

4. Assist the Restaurant General Manager with menu changes and adjustment.

5. Establish kitchen staff work schedules and monitor staff performance.

6. Hire and train kitchen staff in specific stations, and cross-train as necessary.

7. Establish and participate in a positive working environment and maintain open communication between management and staff, as well as between FOH and kitchen staff.

8. Ensure all standards and policies are followed, including those related to food safety, food preparation, timing, cleanliness, and health and safety.

9. Achieving financial targets related to the kitchen, including food and labour cost.

工作内容：

1. 管理厨房员工， 协调食品订单

2. 监督食品准备和烹饪

3. 根据需要订购食品供应和厨房设备

4. 协助餐厅总经理更改和调整菜单

5. 建立厨房员工的工作时间表并监督员工表现

6. 招聘和培训特定岗位的厨房员工，并根据需要进行交叉培训

7. 建立并参与积极的工作环境，并在管理层与员工之间，以及前厅与厨房员工之间保持开放的沟通

8. 确保遵守所有标准和政策，包括与食品安全，食品准备，时间安排，清洁卫生和健康安全有关的标准和政策

9. 实现与厨房相关的财务目标，包括食品和劳动成本