中餐行政副总厨 Chinese Executive Sous Chef

Assists with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Executive Chef, ensuring targets are met and costs are 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 all Outlets Kitchens and Banquet Kitchens are managed efficiently according to established concept statements and brand standards.
确保所有厨房和宴会出品有效地管理，与经营概念及品牌比标准一致。
Monitors service and Food 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 de Cuisine, Outlet Managers and Banquet Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained 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, implements and controls performance for the Stewarding Operation in Kitchens, Restaurants and Bars so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resources and equipment 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 and thorough inspections together with the EAM – Food and Beverage.
经常与餐饮行政经理进行督导。
Frequently verifies that 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 Food and Beverage in all outlets and is demanding and critical when it comes to Food and 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 the Assistant Director of Food and Beverage and supports all Food and Beverage marketing 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 services provided by the department are always available and are always carried out to defined Standard with the utmost efficiency, consistency and courtesy as detailed 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 the Outlets (during peak periods) to ensure that the outlet kitchens are managed well by the respective Outlet kitchen team and meeting the brand standards and guest 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 and critical 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。