Executive Sous Chef 行政副总厨 （外籍/Expat）

（外籍/Expat)
Main Duties
Administration
§ Ensures that culinary
activities are aligned with the respective Corporate Strategy, and that the
Hotel Actions have been implemented where appropriate.
§ Replaces the Executive
Chef in his/her absence in representing the Food and Beverage function on the
hotel's Executive Committee.
§ Assists in overseeing
the preparation and update of individual Departmental Operations Manuals.
§ Conducts regular
communications meetings and ensures that departmental briefings and meetings
are effective and conducted as necessary.
§ Ensures the smooth
operation of the Culinary Departments in the absence of the Executive Chef.
Customer Service
§ Ensures that all guest
contact culinary employees deliver the brand promise and provide exceptional
guest service at all times.
§ Ensures that employees
also provide excellent service to internal customers in other departments as
appropriate.
§ Spends time in
culinary areas observing employee-guest/employee-internal customer interaction,
working through Heads of Department to coach employees as necessary.
§ Handles all guest and
internal customer complaints and inquiries in a courteous and efficient manner,
following through to make sure problems are resolved satisfactorily.
§ Maintains positive
guest and colleague interactions with good working relationships.
Financial
§ Maximises employee
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.
§ Ensures that each
profit centre (e.g. Outlet, Banquets) is operated in line with maximising
profit while delivering on the brand promise.
§ Ensures that each cost
centre (e.g. Stewarding) operates with the lowest possible cost structure while
also delivering on the brand promise to the guest.
§ Assists in the
preparation of the Annual Business Plan for Food and Beverage.
§ Assists in monthly
reforecast, involving the respective Heads of Department as appropriate.
§ Assists in proactively
managing costs based on key performance indicators, working through the
respective Heads of Department as appropriate.
§ Ensures that all
hotel, company and local rules, policies and regulations relating to financial
record keeping, money handling and licensing are adhered to.
§ Assists in the
inventory management and ongoing maintenance of hotel operating equipment and
other assets.
§ 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.
Marketing
§ 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.
§ Sources for Marketing
and Public Relations opportunities to increase awareness and ultimately
business.
Operational
§ Ensures that all
company minimum brand standards have been implemented, and that optional brand
standards have been implemented where appropriate.
§ Monitors all
operations, especially during peak business periods, working through the
respective Head of Department to make adjustments where necessary.
§ Assists in making sure
that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
§ Ensures that the
Culinary Departments respond to the results of the Consumer Audit and to ensure
that the relevant changes are implemented.
§ Work closely with
other management personnel in a supportive and flexible manner, focusing on the
overall success of the hotel and the satisfaction of hotel guests.
Operational (continued)
§ Ensures that culinary
employees work in a supportive and flexible manner with other departments, in a
spirit of “We work through Teams”.
§ Ensures that all
employees are up-to-date with the availability of seasonal and new products on
the market.
§ Tastes and monitors
the food products served throughout the operation, providing feedback where
appropriate.
§ Works with the
Materials Manager in the procurement of the best product for the best price and
in the management of the relevant areas of the Commissary Kitchen.
§ Works closely with the
Stewarding Manager to ensure that hygiene standards are maintained and that
operating equipment is cared for to maximise its useful life and to minimise
breakage.
§ Oversees the quality
and variety of food and beverages served in the Employee Restaurant, ensuing
that this outlet is operated to the same standard as any other outlet.
Personnel
§ Oversees and assists
in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees
follow hotel guidelines when recruiting and use a competency-based approach to
selecting their employees.
§ Oversees the
punctuality and appearance of all Food and Beverage employees, making sure that
they wear the correct uniform and maintain a high standard of personal
appearance and hygiene, according to the hotel and department’s grooming
standards.
§ Maximises the
effectiveness of Heads of Department by developing each of their skills and
abilities through the appropriate training, coaching, and/or mentoring.
§ Conducts annual
Performance Development Discussions with employees and supports them in their
professional development goals
§ Ensures effective
training programmes for employees in coordination with the Training Manager and
their Departmental Trainers.
§ Encourages employees
to be creative and innovative, challenging and recognising them for their
contribution to the success of the operation.
§ Oversees the
preparation and posting of weekly work schedules in each department, making
sure that they reflect business needs and other key performance indicators.
§ Supports the
implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s
Values and Culture Characteristics.
§ Ensures that all
employees have a complete understanding of and adhere to employee rules and
regulations.
§ Ensures that employees
follow all hotel, company and local rules, policies and regulations relating to
fire and hazard safety, and security.
§ Provides feedback on
the results of the Employee Opinion Survey and ensuring that the relevant
changes are implemented.
Other Duties
§ Is knowledgeable in
statutory legislation in employee and industrial relations.
§ Understands and
strictly adheres to Rules and Regulations established in the Employee Handbook
and the Hotel’s policies concerning fire, hygiene and health and safety.
§ Ensures high standards
of personal presentation and grooming.
§ Maintains strong,
professional relationship with the relevant representatives from competitor
hotels, business partners and other organisations.
§ Responds to changes in
the Food and Beverage function as dictated by the industry, company and hotel.
§ Attends training
sessions and meetings as and when required.
§ Carries out any other
reasonable duties and responsibilities as assigned.
§ It is manager’s responsibility to ensure all food
handlers are strictly following hotel food hygiene policy.