工作职责：
Position Summary 职位概述
The Executive Sous Chef assists the Executive Chef in managing the overall culinary operation of the hotel. This includes daily kitchen operation, food quality, menu execution, cost control, food safety, team training, manpower planning, and cross－outlet coordination.
This position is a key leadership role within the culinary department and supports the Executive Chef in building a stable, efficient, and high－performing kitchen team.
行政副总厨协助行政总厨全面管理酒店厨房运营，包括日常厨房管理、出品质量、菜单执行、成本控制、食品安全、团队培训、人力安排及跨餐厅协调。
该岗位是厨房部的重要管理岗位，需协助行政总厨建立稳定、高效且具备执行力的厨房管理团队。
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Key Responsibilities 主要职责
1. Daily Culinary Operation 日常厨房运营
＊ Assist the Executive Chef in overseeing the daily operation of all kitchens.
＊ Ensure smooth coordination among restaurants, banquet, room service, executive lounge, stewarding, and purchasing.
＊ Conduct regular kitchen walk－throughs to monitor preparation, production, service readiness, and closing standards.
＊ Support outlet chefs and sous chefs in solving operational issues.
＊ 协助行政总厨管理所有厨房的日常运营。
＊ 确保各餐厅、宴会、客房送餐、行政酒廊、管事部及采购之间沟通顺畅。
＊ 定期巡视厨房，检查备餐、生产、开餐准备及收尾标准。
＊ 支持各餐厅厨师长及副厨师长解决日常运营问题。
2. Food Quality & Menu Execution 出品质量及菜单执行
＊ Ensure all dishes are prepared according to approved recipes, presentation standards, and portion control.
＊ Monitor food taste, temperature, freshness, and consistency during service.
＊ Support new menu implementation, seasonal promotions, buffet changes, and banquet menus.
＊ Work with outlet chefs to improve product quality and guest satisfaction.
＊ 确保所有菜品按照批准的标准食谱、摆盘标准及份量要求制作。
＊ 在开餐期间关注菜品口味、温度、新鲜度及稳定性。
＊ 支持新菜单执行、季节推广、自助餐调整及宴会菜单落地。
＊ 与各餐厅厨师长共同提升出品质量及宾客满意度。
3. Food Safety & Hygiene 食品安全及卫生
＊ Ensure all kitchens comply with hotel FSMS, local regulations, and brand standards.
＊ Monitor food storage, labeling, shelf－life control, thawing procedures, temperature records, and cross－contamination prevention.
＊ Conduct regular hygiene inspections and follow up on corrective actions.
＊ Support the Executive Chef in preparing for internal and external audits.
＊ 确保所有厨房符合酒店 FSMS、本地法规及品牌标准。
＊ 监督食品储存、标签、二次保质期、解冻流程、温度记录及交叉污染预防。
＊ 定期进行卫生检查，并跟进整改结果。
＊ 协助行政总厨准备内部及外部审计。
4. Cost Control 成本控制
＊ Support the Executive Chef in managing food cost, wastage, portion control, and inventory levels.
＊ Review daily production planning to avoid over－production and unnecessary wastage.
＊ Work with outlet chefs to maintain accurate recipe costing and proper menu execution.
＊ Monitor high－cost ingredients and ensure proper usage and control.
＊ 协助行政总厨管理食品成本、损耗、份量控制及库存水平。
＊ 检查每日生产计划，避免过量生产及不必要浪费。
＊ 与各餐厅厨师长共同维护准确的成本卡及菜单执行。
＊ 关注高价值食材使用，确保合理管控。
5. Team Leadership & Training 团队领导及培训
＊ Supervise sous chefs, junior sous chefs, chefs de partie, and kitchen team members.
＊ Support manpower planning, duty roster review, annual leave planning, and overtime control.
＊ Train and coach team members on cooking standards, hygiene standards, grooming, discipline, and productivity.
＊ Build a strong leadership pipeline within the culinary department.
＊ Promote teamwork, accountability, and a positive working culture.
＊ 管理副厨师长、初级副厨师长、主管及厨房员工。
＊ 支持人力安排、班表审核、年假计划及加班控制。
＊ 培训并辅导员工关于烹饪标准、卫生标准、仪容仪表、纪律及工作效率。
＊ 建立厨房管理梯队及后备人才。
＊ 推动团队合作、责任意识及积极的工作文化。
6. Banquet & Event Support 宴会及活动支持
＊ Support banquet operations, VIP events, outside catering, festive events, and large－scale functions.
＊ Review banquet event orders and ensure proper preparation, manpower, and product quality.
＊ Coordinate with banquet service, event sales, stewarding, and purchasing teams.
＊ Ensure high standards for VIP and government－related events.
＊ 支持宴会、VIP 活动、外卖活动、节庆活动及大型接待。
＊ 审核宴会通知单，确保备货、人手及出品质量。
＊ 与宴会服务、宴会销售、管事部及采购团队保持协调。
＊ 确保 VIP 及政府相关接待达到高标准要求。
任职资格：
Job Requirements 任职要求
＊ Minimum 10 years of culinary experience, with at least 3–5 years in a senior kitchen management role.
＊ Luxury hotel or international hotel brand background is preferred.
＊ Strong experience in managing multiple outlets, banquet operations, and large kitchen teams.
＊ Solid knowledge of food safety, hygiene standards, menu execution, cost control, and kitchen administration.
＊ Strong leadership, communication, problem－solving, and cross－department coordination skills.
＊ Able to work under pressure and manage complex operations.
＊ Strong sense of responsibility, discipline, and ownership.
＊ Good command of English is preferred.
＊ 至少 10 年厨房工作经验，其中至少 3–5 年高级厨房管理岗位经验。
＊ 有奢华酒店或国际品牌酒店背景者优先。
＊ 具备多餐厅、宴会运营及大型厨房团队管理经验。
＊ 熟悉食品安全、卫生标准、菜单执行、成本控制及厨房行政管理。
＊ 具备较强的领导力、沟通能力、问题解决能力及跨部门协调能力。
＊ 能够承受工作压力，并管理复杂运营环境。
＊ 具备强烈责任感、纪律意识及主人翁精神。
＊ 具备良好英文沟通能力者优先。
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