行政副总厨 Executive Sous Chef

负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。
Assists with the preparation of the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of associates.
与行政总厨紧密合作，协助准备并定期更新餐饮部预算，确保达到目标并有效地控制。
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.
确保所有厨房和会议宴会厨房有效地管理，与经营理念及品牌标准一致。
Ensures that all Outlets Kitchens and Event Kitchens are managed efficiently according to established concept statements and brand standards.
监控餐饮产品及服务在所有厨房和会议宴会的质量。
Monitors service and Food and Beverage products qualities in all outlets and Events.
与各厨师长，餐厅经理，会议宴会服务经理一起，在必要时采取改进措施，确保经营理念和营运标准得以维持。
Works with all Chef de Cuisine, Outlet Managers and Event Service Manager to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards.