Executive Sous Chef / 行政副总厨/Western Chef 西餐总厨

DUTIES AND RESPONSIBILITIES工作职责
•Manages all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
•管理食品生产部和管事部所有工作，获得最佳部门效益。
•Manages all functions of the Food Production and Stewarding operations to achieve the optimum quality level of food production and sanitation
•管理食品生产部和管事部所有工作 ，获得最佳的食品质量水平和实现最高的卫生标准。 •Oversees special events and special food promotions
•指导特别活动和特殊的食品销售工作。
•Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
•编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新。
•Develops and writes standard recipes
•开发和编写标准菜谱。
•Develops new dishes and products
•开发新的菜肴和产品。
•Takes steps to ensure that outstanding culinary technical skills are maintained
•采取相应措施确保优秀餐饮技巧得以保持。
•Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
•拥有综合性的产品知识，包括配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整。
•Controls and analyzes, on an on-going basis
•对各项的水平进行持续性的控制和分析
•Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
•与培训经理一起按照洲际酒店集团的指导方针制订培训计划并编写培训材料，为食品生产部的员工和餐饮部其它员工提供培训。
•Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with IHG guidelines
•依照洲际酒店集团指导方针，与餐饮总监一起开发受大众欢迎的菜单，使客人获得物有所值的产品。
•Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas
•与餐饮总监一起成功的计划和组织国内外餐饮活动。
•Attends and participates to other meetings as required by the administrative calendar •按照行政管理日历的要求，参加并参与其它会议。
•Keeps an up-dated Hotel Policies and Procedures file
•更新酒店政策与工作程序档案
•Sets Food Production and Stewarding goals and develops strategies, procedures and policies
•制定食品生产部和管事部的工作目标，以及战略策略，工作程序和制度。
•Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
•与财务总监一起决定所有食品、材料和设备的最小和最大库存量。
•Sets standards of all food and equipment purchases in accordance with IHG guidelines •按照洲际酒店集团指导方针制定所有食品和设备的采购标准。
•Monitors local competitors and compare their operation with the hotel Food and Beverage operation
•监督本地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。
•Works with Human Resources on manpower planning and management needs
•和人力资源部一起进行人力规划和管理需求。
•Works with Director of Finance in the preparation and management of the Department’s budget
•和财务总监一起编制和管理部门预算。
•Perform other duties as assigned by superior.
•履行上级分派的其他职责
QUALIFICATIONS AND REQUIREMENTS
任职要求
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).
具有烹饪学历或证书，5年厨师经验，至少1年主管岗位经验，或具有其他同等烹饪学历及经验。必须掌握本地语言。
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
此职位描述所陈述的只是该项工作的核心内容和主要层面，并非所有职责或资历要求。