Executive Sous Chef 行政副總廚
Require 3 years international luxury hotel's western kitchen working experience and very creative in food and beverage.?需要 3 年國際聯(lián)號(hào)酒店奢華酒店的西廚工作經(jīng)驗(yàn)，在餐飲方面非常有創(chuàng)意。
1)?Reviewthe daily activities; check the following: 回顧每日活動(dòng)；
2)?Maintaincomplete knowledge of and ensure staff's compliance with all departmental/hotelpolicies and procedures. 擁有全面的知識(shí)并確保員工與其它部門合作順暢及遵守酒店的規(guī)章制度
3)?Establishthe day's priorities and assign production and prep task to staff to execute. 建立當(dāng)日的工作優(yōu)先級(jí)，使員工分配到工作并執(zhí)行
4)?Reviewdaily specials and offer feedback to Sous Chefs. 回顧當(dāng)日促銷并反饋給副廚師長
5)?Reviewbanquet function sheets and makes note of any changes; post function sheets forthe next 7 days. 回顧宴會(huì)單并注明更改的地方；發(fā)布接下來七天的宴會(huì)單
6)? Meetwith Sous Chef to review schedules, assignments, anticipated business levels,changes and other information pertinent to the job performance. 與副廚師長回顧日程安排、工作任務(wù)、生意的預(yù)期，變更和其它與工作有關(guān)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. 當(dāng)員工工作超時(shí)，加強(qiáng)溝通或更改工作任務(wù)。確定情形，既要達(dá)到部門標(biāo)準(zhǔn)又要合理分配任務(wù)
8)? Takephysical inventory of specified food items for daily inventory. 日常盤點(diǎn)特定食品的庫存
9)???Reviewthe market list. 回顧采購單
10)??Requisitionthe day’s supplies and ensure that they are received and stored correctly.? ?Communicate needs with Purchasing andStoreroom personnel.? Ensure quality ofproducts received. 申請(qǐng)日常采購并確保正常到貨及儲(chǔ)存。與采購部和倉儲(chǔ)人員溝通需求。確保接收的貨物質(zhì)量
?11)??Meetwith the Executive Steward to review equipment needs, banquet plate upassistance, cleaning schedule/project status, health/safety and sanitationfollow up. 與行政管事回顧物品需求，宴會(huì)擺臺(tái)，清潔安排/項(xiàng)目情況及衛(wèi)生安全的跟進(jìn)
12)? ??Ensurethat staff report to work as scheduled; document any late or absent employees. 確保員工有安排地匯報(bào)工作；考慮文件延遲傳達(dá)或人員缺席的情形
13)? ??Ensurethat each kitchen work area is stocked with specified tools, supplies andequipment to meet the business demand. 確保每個(gè)廚房的工作區(qū)域都配備指定的工具，供給及設(shè)備以滿足生意需要
14)? ?Ensure that recipe cards, production schedules,plating guides, photographs are current and posted. 確保食譜卡、生產(chǎn)流程、擺放標(biāo)準(zhǔn)及圖片正確無誤并公布
15)??Ensurethat all staff prepares menu items following recipes and yield guides,according to department standards. 確保所有員工依據(jù)部門標(biāo)準(zhǔn)，按照食譜及收益指導(dǎo)制作菜品
16)???Monitorperformance of staff and ensure all procedures are completed to the departmentstandards; rectify deficiencies with respective personnel. 督導(dǎo)員工的工作表現(xiàn)，確保所有工作流程按照部門標(biāo)準(zhǔn)完成；和相關(guān)人員一起糾正不足
17)? ?Workon line during service and assist wherever needed. 在服務(wù)有需要時(shí)于一線工作
18)???Beaware of any shortages and make arrangements before the item runs out. 意識(shí)到物品短缺并在物品用完之前做相應(yīng)安排
19)? ?Ensurethat F&B Service Staff are informed of 86'd items and amount of availablemenu specials throughout the meal period. 在用餐時(shí)段確保餐飲部員工得知菜牌上的可供應(yīng)及不可供應(yīng)菜品
20)? ?Observeguest reactions and confer with service staff to ensure guest satisfaction. 觀察客人的反應(yīng)并與服務(wù)人員交流以確保客人滿意
21)??Promotepositive guest relations at all times. 在任何時(shí)刻倡導(dǎo)積極的客戶關(guān)系
22)???Befamiliar with all hotel services/features and local attractions/activities torespond accurately to any guest inquiry. 熟知酒店所有的服務(wù)/設(shè)施及當(dāng)?shù)氐穆糜尉包c(diǎn)/活動(dòng)以便能準(zhǔn)確回復(fù)客人的問詢
23)??Monitorand handle guest complaints by following the instant pacification proceduresand ensuring guest satisfaction. 監(jiān)督和處理客人投訴時(shí)全程跟進(jìn)，確保客人滿意
24)???Conductfrequent walk through of each kitchen area and direct respective personnel tocorrect any deficiencies.? Ensure thatquality and details are being maintained. 時(shí)常巡視每個(gè)廚房區(qū)域并指示相關(guān)人員改進(jìn)不足。確保保持產(chǎn)品品質(zhì)及細(xì)節(jié)
25)??Inspectthe cleanliness of the line, floor, and all kitchen stations. Direct staff torectify any deficiencies. 檢查一線，樓層以及所有廚房區(qū)域的清潔衛(wèi)生。指導(dǎo)員工糾正不足
26)???Ensurethat staff maintain and strictly abide by state sanitation/health regulationsand hotel requirements. 確保員工嚴(yán)格遵守衛(wèi)生/健康相關(guān)規(guī)定及酒店要求
27)??Maintainproper storage procedures as specified by Health Department and hotelrequirements. 依據(jù)衛(wèi)生部門和酒店要求保持適宜的倉儲(chǔ)程序
28)? ?Instructstaff in the correct usage and care of all machinery in the kitchen operation,stressing safety. 引導(dǎo)員工正確使用和保養(yǎng)廚房的設(shè)備，強(qiáng)調(diào)安全
29)??Developnew menu items, test and write recipes. 開發(fā)新菜品，試味及寫食譜
30)? ??AssistCatering department with developing special menus for functions; meet withclients as requested. 協(xié)助宴會(huì)部開發(fā)宴會(huì)菜單；滿足客人的需求
31)? ??Reviewsales and food cost daily; resolve any discrepancies with the Controller. 回顧日常銷售和食品成本；和成本控制一起解決差異
32)???Minimizewaste and maintain controls to attain forecasted food and labor costs. 最小化耗損并持續(xù)控制以達(dá)到預(yù)期的食品及人力成本
33)? Ensurethat excess items are utilized efficiently. 確保多余物品得以有效利用
34)? Fosterand promote a cooperative working climate, maximizing productivity and employeemoral. 營造協(xié)作的工作氛圍，最大化生產(chǎn)力及員工斗志
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. 在廚房運(yùn)營的某些時(shí)段監(jiān)視和直接培訓(xùn)新進(jìn)員工。保持現(xiàn)有員工的培訓(xùn)。重新評(píng)估廚房的崗位并在必要時(shí)作出更改
