行政副总厨 Executive Sous Chef

Assists with thepreparation and regular update of the Food and Beverage Departmental Budget, inclose cooperation with the Executive Chef, ensuring targets are met and costsare effectively controlled.
与行政总厨紧密合作，协助准备和定期更新餐饮部预算，确保达到目标和有效地控制。
Ensures that allOutlets Kitchens and Banquet Kitchens are managed efficiently according toestablished concept statements and brand standards.
确保所有厨房和宴会出访有效地管理，与经营概念及品牌比标准一致。
Monitors service andFood and Beverage products qualities in all outlets and banquets.
监控餐饮产品及服务在所有厨房和宴会的质量。
Works with all Chef deCuisine, Outlet Managers and Banquet Service Manager to take corrective actionwhen necessary to ensure Concept Statement and Standards of Operation aremaintained to agreed standards.
与厨师长，餐厅经理，宴会服务经理工作，当必要时作出正确的行动，确保经营概念和营运标准得到维护。
Establishes andimplements performance standards for the Commissary Kitchen and closely workswith the Materials Manager to establish and maintain a streamlined andefficient operation of the Commissary Kitchen.
为中央厨房建立工作执行标准，与物料部经理紧密工作，建立及维持中央厨房流程有效的营运。
Establishes, implementsand controls performance for the Stewarding Operation in Kitchens, Restaurantsand Bars so as to achieve the highest possible hygiene standards, minimiseOperating Equipment Breakage and streamlined and efficient resources andequipment flows.
在厨房，餐厅和酒吧建立，执行及表现控制管事营运，以尽可能地达到卫生标准，降低运营中设备的最少破损，使资源和设备能合理使用。
Conducts frequent andthorough inspections together with the EAM – Food and Beverage.
经常与餐饮行政经理进行督导。
Frequently verifiesthat only fresh products are used in Food and Beverage preparation.
经常核实餐饮准备中的必备的新鲜食物。
Frequently tastes Foodand Beverage in all outlets and is demanding and critical when it comes to Foodand Beverage quality.
经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Works closely with theAssistant Director of Food and Beverage and supports all Food and Beveragemarketing and up-selling activities.
与餐饮部副总监合作，支持餐饮部所有的市场营销及促销活动。
Ensures servicesprovided by the department are always available and are always carried out todefined Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operations Manual.
确保服务总能提供并有效，持之以恒地体现标准及谦恭地在部门人员中体现细节。
Spends time in theOutlets (during peak periods) to ensure that the outlet kitchens are managedwell by the respective Outlet kitchen team and meeting the brand standards andguest expectations.
花时间到各厨房（就餐高峰期）巡视，确保各厨房在厨师长的管理下能良好运转，符合品牌标准及达到客人的要求。
Is demanding andcritical when it comes to food qualities and service standards.
对食物质量及服务标准要有严格的要求。