Food and Beverage Department 飲食及餐飲部

廚師長 Sous Chef :

• 四年或以上相關行業及管理經驗，擁有飯堂大量食品生產經驗
• 文憑/烹調藝術課程，或三年學徒經驗均可
• 具備良好專業技能，如消毒、衛生及食物準備標準
• 擁有良好的組織力與管理決策能力，能計劃、組織、善用部門員工資源
• 與他人建立良好合作關係，與同事、管理層及其他醫院部門員工有技巧並有效地溝通
• 展示個人領導才能，能促使同事更致力為客戶提供優質的服務。擁有良好領導技能，帶領廚房製作出出色的食品
• 4 years’ experience in related discipline in managerial position. Experience in high volume food production
• Diploma/ Craft certificate in Culinary Arts, or 3 year Apprenticeship, or equivalent experience
• Thorough knowledge in food production operations, including sanitation, hygiene and food preparation standards
• Demonstrate good organizational and managerial skills, necessary to plan, organize and manage the human resources of the department
• Interact tactfully and effectively with management, co-workers and other hospital team members
• Demonstrate good leadership skills with the ability to elicit cooperation and support from others. In-still co-workers’ eagerness to provide excellent food service

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