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)號酒店奢華酒店的西廚工作經(jīng)驗，在餐飲方面非常有創(chuàng)意。
1)?Reviewthe daily activities; check the following: 回顧每日活動；
2)?Maintaincomplete knowledge of and ensure staff's compliance with all departmental/hotelpolicies and procedures. 擁有全面的知識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. 建立當日的工作優(yōu)先級，使員工分配到工作并執(zhí)行
4)?Reviewdaily specials and offer feedback to Sous Chefs. 回顧當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. 回顧宴會單并注明更改的地方；發(fā)布接下來七天的宴會單
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、生意的預期，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. 當員工工作超時，加強溝通或更改工作任務。確定情形，既要達到部門標準又要合理分配任務
8)? Takephysical inventory of specified food items for daily inventory. 日常盤點特定食品的庫存
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. 申請日常采購并確保正常到貨及儲存。與采購部和倉儲人員溝通需求。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，宴會擺臺，清潔安排/項目情況及衛(wèi)生安全的跟進
12)? ??Ensurethat staff report to work as scheduled; document any late or absent employees. 確保員工有安排地匯報工作；考慮文件延遲傳達或人員缺席的情形
13)? ??Ensurethat each kitchen work area is stocked with specified tools, supplies andequipment to meet the business demand. 確保每個廚房的工作區(qū)域都配備指定的工具，供給及設備以滿足生意需要
14)? ?Ensure that recipe cards, production schedules,plating guides, photographs are current and posted. 確保食譜卡、生產(chǎn)流程、擺放標準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)部門標準，按照食譜及收益指導制作菜品
16)???Monitorperformance of staff and ensure all procedures are completed to the departmentstandards; rectify deficiencies with respective personnel. 督導員工的工作表現(xiàn)，確保所有工作流程按照部門標準完成；和相關(guān)人員一起糾正不足
17)? ?Workon line during service and assist wherever needed. 在服務有需要時于一線工作
18)???Beaware of any shortages and make arrangements before the item runs out. 意識到物品短缺并在物品用完之前做相應安排
19)? ?Ensurethat F&B Service Staff are informed of 86'd items and amount of availablemenu specials throughout the meal period. 在用餐時段確保餐飲部員工得知菜牌上的可供應及不可供應菜品
20)? ?Observeguest reactions and confer with service staff to ensure guest satisfaction. 觀察客人的反應并與服務人員交流以確保客人滿意
21)??Promotepositive guest relations at all times. 在任何時刻倡導積極的客戶關(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/設施及當?shù)氐穆糜尉包c/活動以便能準確回復客人的問詢
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全程跟進，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. 時常巡視每個廚房區(qū)域并指示相關(guān)人員改進不足。確保保持產(chǎn)品品質(zhì)及細節(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程序
28)? ?Instructstaff in the correct usage and care of all machinery in the kitchen operation,stressing safety. 引導員工正確使用和保養(yǎng)廚房的設備，強調(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)助宴會部開發(fā)宴會菜單；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)控制以達到預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. 在廚房運營的某些時段監(jiān)視和直接培訓新進員工。保持現(xiàn)有員工的培訓。重新評估廚房的崗位并在必要時作出更改
