西厨副厨师长ADD Kitchen Sous Chef

1. Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。
2. Control and analyse on a on-going basis the following:
控制并分析以下各项:
Quality levels of production and presentation 饭菜质量及外观
Guest satisfaction 客人满意
Merchandising and Marketing 销售及促销
Operating food cost 饭菜成本
Cleanliness, sanitation, hygiene 干净、卫生、清洁。
3. Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following:
在行政总厨的指导下，负责菜单的准备工作，并考虑以下各项：
Check punctuality of all staff assigned to him
检 查 所 负 责的 所 有 员 工 出 勤 情 况
Local requirements当地需求
Market needs市场需求
Competition竞争情况
Trends趋势
Potential costs潜在成本
Availability of food products货源情况
Merchandising and promotion销售及促销
4. Inspects, when requested by Executive chef, perishable food items received for quality control.
根据行政总厨的要求，检查购入易损货物的品质。
5. Passes on to the Executive Chef his daily market list requirements.
将每天的购货单上交行政总厨。
6. Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
7. Assist or executes inspections of physical aspect the food preparation areas.
协助并监督厨房的卫生情况。
8. Attend to specific guests as required.
关注重要客人。
9. Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do so by the by Executive Chef.
根据厨师长的要求，会见酒店外的客人、供货商、政府官员、同行及其它人员。
10. Responsible for all training of the department, group training, training department training.
负责本部门所有培训，及集团培训，培训部培训。
11. Responsible for all external kitchen allocation and cost balance.
负责厨房所有对外调拨，平衡成本。