行政副总厨 Executive Sous Chef

· 确保厨房部的各项活动及标准均与集团策略保持一致，同时充分介绍、落实及保持酒店的要求。
Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of the hotel. Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.
· 利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性，在达成酒店财务目标的同事达成客人期望。
Associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
· 对经营业绩进行战略分析以更便于得到准确而有意义的预测，适当的时候也让各个部门经理参与其中。
Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.
· 及时分析当地的，国内的和国际的市场及供应商趋势，保证酒店的竞争力。
Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.
· 监督各部门的运作，尤其在高峰时间，有需要的时候对部门的工作作调整，以提高工作效率。
Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
· 监督和帮助录用餐饮部的员工。保证所有的部门经理的录用依照酒店的职能标准。
Oversees and assists in the recruitment and selection of all Food and Beverage associates. Ensures that Kitchen managerial associates follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
· 与其他管理团队成员积极配合，学习主动灵活的工作方式，为酒店的客人提供优质的服务，以酒店大局为重。
Work closely with other management associate in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
· 帮助指导配料输入，菜谱和其他数据的总结，维持原材料消耗和成本审查顺利进行。
Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.