Executive Sous Chef 行政副总厨

To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, gallop guest index-“Comment Cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
积极的支持培训和培养厨房的员工， 根据每月的培训计划， “客人评价”的盖勒普分数，卫生质检报告，与其他的重要的部分
To report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Chef, with clear and concise updates if required, and follow up completed.
报告任何事故和疾病在值班日记里并且及时报告所有的事件给总厨，加上简单有序的更新与完结
To attend meetings and briefings as instructed by the Executive Chef, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames.
To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibility
举行厨房例会， 与厨房的员工一起去协助，提供支持，建立道德和加强可信性。
To assist the Executive Chef –Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
协助行政总厨，厨师主管的沟通和委托新的一天的工作进度，整理数量的预测，并为第二天的操作，团队，清晰，简明的细节，并跟进