行政副总厨 Executive Sous Chef

Duties & Responsibilities：
职责义务：
Ensure that culinary produces consistent high-quality food items according to current menus and set standards.
确保厨房按照当前的菜单和标准生产出一致的高质量食品。
Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.
根据预测维持食品生产利润率水平;制定食品生产区域的卫生标准和所有按标准操作的设备及固定设备;参与员工的培训和发展。
Performance appraisal of culinary staff; control colleague levels according to manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.
厨房员工绩效考核;根据人员配备指南和同事值勤表、假期和出勤记录控制同事级别;在服务高峰期到场，巡视所有生产区域。
Qualification：
任职资格：
Minimum 4 years working experience in international hotels, as Executive Sous Chef.
4年以上国际酒店行政副总厨工作经验。