Executive Sous Chef 行政副总厨

1.To assist in the production of and maintenance of ahigh standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the W Standards.
协助高质量生产和维持高标准的食品成果，并根据W标准持续不断的改进人员、产品和利润。
2.Very advanced courses or experience in the administration side of the kitchen.
在厨房管理方面有非常高标准的课程和经验。
3.To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
协助同事，以支持厨房团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
4.To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, gallop guest index- “Comment Cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
积极的支持培训和培养厨房的员工， 根据每月的培训计划， “客人评价”的盖勒普分数，卫生质检报告，与其他的重要的部分。
5.Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
对同事进行绩效评估，以评估同事的总体表现，并讨论任何可进行微调/发展的领域——并突出优势领域。
6.To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices， Food hygiene and Safe Food Handling practices ，the Culinary standards relating to recipes ，preparation methods and plating standards in your outlets.
全面理解和遵守公司的规章制度符合安全条例和规范，食物的卫生与安全食品的操作，厨房的食谱标准，制备方法和操作标准的政策。
7.To assist inwriting and updating the relevant section of the Departmental Operations Manual.
要协助编写和更新的相关部分部门操作手册。
8.To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。
9.Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to.
对所有的步入式冰库，冰箱进行日常检查，确保在交接班之前和交接班接受后正确轮换食物。
10.To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product
对员工准备和展示的食物质量以及相关团队和产品的持续改进表现出专业的兴趣。
11.To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison in an accurate and punctual manner
确保所有餐厅报告、时间表、标准食谱、菜单、食品展示照片和通信以准确、准时的方式完成。
12.To ensure all quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后保持遵循先进先出的原则。
13.To ensure all quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，食物成本。
14.To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
要了解，准备和发布员工的工作计划表，以反映经营预测，并保持在预算的数字。