Executive Sous Chef 行政副总厨
Require 3 years international luxury hotel's western kitchen working experience and very creative in food and beverage. 需要 3 年国际联号酒店奢华酒店的西厨工作经验，在餐饮方面非常有创意。
1) Reviewthe daily activities; check the following: 回顾每日活动；
2) Maintaincomplete knowledge of and ensure staff's compliance with all departmental/hotelpolicies and procedures. 拥有全面的知识并确保员工与其它部门合作顺畅及遵守酒店的规章制度
3) Establishthe day's priorities and assign production and prep task to staff to execute. 建立当日的工作优先级，使员工分配到工作并执行
4) Reviewdaily specials and offer feedback to Sous Chefs. 回顾当日促销并反馈给副厨师长
5) Reviewbanquet function sheets and makes note of any changes; post function sheets forthe next 7 days. 回顾宴会单并注明更改的地方；发布接下来七天的宴会单
6) Meetwith Sous Chef to review schedules, assignments, anticipated business levels,changes and other information pertinent to the job performance. 与副厨师长回顾日程安排、工作任务、生意的预期，变更和其它与工作有关的信息
7) Communicateadditions or changes to the assignments as they arise throughout the shift.Identify situations, which compromise the department's standards and delegatethese tasks. 当员工工作超时，加强沟通或更改工作任务。确定情形，既要达到部门标准又要合理分配任务
8) Takephysical inventory of specified food items for daily inventory. 日常盘点特定食品的库存
9) Reviewthe market list. 回顾采购单
10) Requisitionthe day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing andStoreroom personnel. Ensure quality ofproducts received. 申请日常采购并确保正常到货及储存。与采购部和仓储人员沟通需求。确保接收的货物质量
11) Meetwith the Executive Steward to review equipment needs, banquet plate upassistance, cleaning schedule/project status, health/safety and sanitationfollow up. 与行政管事回顾物品需求，宴会摆台，清洁安排/项目情况及卫生安全的跟进
12) Ensurethat staff report to work as scheduled; document any late or absent employees. 确保员工有安排地汇报工作；考虑文件延迟传达或人员缺席的情形
13) Ensurethat each kitchen work area is stocked with specified tools, supplies andequipment to meet the business demand. 确保每个厨房的工作区域都配备指定的工具，供给及设备以满足生意需要
14) Ensure that recipe cards, production schedules,plating guides, photographs are current and posted. 确保食谱卡、生产流程、摆放标准及图片正确无误并公布
15) Ensurethat all staff prepares menu items following recipes and yield guides,according to department standards. 确保所有员工依据部门标准，按照食谱及收益指导制作菜品
16) Monitorperformance of staff and ensure all procedures are completed to the departmentstandards; rectify deficiencies with respective personnel. 督导员工的工作表现，确保所有工作流程按照部门标准完成；和相关人员一起纠正不足
17) Workon line during service and assist wherever needed. 在服务有需要时于一线工作
18) Beaware of any shortages and make arrangements before the item runs out. 意识到物品短缺并在物品用完之前做相应安排
19) Ensurethat F&B Service Staff are informed of 86'd items and amount of availablemenu specials throughout the meal period. 在用餐时段确保餐饮部员工得知菜牌上的可供应及不可供应菜品
20) Observeguest reactions and confer with service staff to ensure guest satisfaction. 观察客人的反应并与服务人员交流以确保客人满意
21) Promotepositive guest relations at all times. 在任何时刻倡导积极的客户关系
22) Befamiliar with all hotel services/features and local attractions/activities torespond accurately to any guest inquiry. 熟知酒店所有的服务/设施及当地的旅游景点/活动以便能准确回复客人的问询
23) Monitorand handle guest complaints by following the instant pacification proceduresand ensuring guest satisfaction. 监督和处理客人投诉时全程跟进，确保客人满意
24) Conductfrequent walk through of each kitchen area and direct respective personnel tocorrect any deficiencies. Ensure thatquality and details are being maintained. 时常巡视每个厨房区域并指示相关人员改进不足。确保保持产品品质及细节
25) Inspectthe cleanliness of the line, floor, and all kitchen stations. Direct staff torectify any deficiencies. 检查一线，楼层以及所有厨房区域的清洁卫生。指导员工纠正不足
26) Ensurethat staff maintain and strictly abide by state sanitation/health regulationsand hotel requirements. 确保员工严格遵守卫生/健康相关规定及酒店要求
27) Maintainproper storage procedures as specified by Health Department and hotelrequirements. 依据卫生部门和酒店要求保持适宜的仓储程序
28) Instructstaff in the correct usage and care of all machinery in the kitchen operation,stressing safety. 引导员工正确使用和保养厨房的设备，强调安全
29) Developnew menu items, test and write recipes. 开发新菜品，试味及写食谱
30) AssistCatering department with developing special menus for functions; meet withclients as requested. 协助宴会部开发宴会菜单；满足客人的需求
31) Reviewsales and food cost daily; resolve any discrepancies with the Controller. 回顾日常销售和食品成本；和成本控制一起解决差异
32) Minimizewaste and maintain controls to attain forecasted food and labor costs. 最小化耗损并持续控制以达到预期的食品及人力成本
33) Ensurethat excess items are utilized efficiently. 确保多余物品得以有效利用
34) Fosterand promote a cooperative working climate, maximizing productivity and employeemoral. 营造协作的工作氛围，最大化生产力及员工斗志
35) Overseeand direct training of new hires in specified phases of the kitchenoperation. Maintain an on-going trainingprogram for existing staff. Reevaluatepositions in the kitchen and make changes wherever necessary. 在厨房运营的某些时段监视和直接培训新进员工。保持现有员工的培训。重新评估厨房的岗位并在必要时作出更改
