中厨房副厨师长 CK Sous Chef

The job of 1st CK Sous Chef is executed satisfactorily when:
在以下情况下，中厨副厨师长的工作表现令人满意:
Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。
Control and analyse on a on-going basis the following
控制并分析以下各项:
Quality levels of production and presentation.
饭菜质量及外观
Guest satisfaction.
客人满意
Merchandising and Marketing.
销售及促销
Operating food cost.
饭菜成本
Cleanliness, sanitation, hygiene.
干净、卫生、清洁。
Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration of the following: -
在行政总厨的指导下，负责菜单的准备工作，并考虑以下各项。
Check punctuality of all staff assigned to him.
检 查 所 负 责的 所 有 员 工 出 勤 情 况。
Local requirements
当地需求
Market need
市场需求
Competition
竞争情况
Trends
趋势
Potential costs
潜在成本
Availability of food products
货源情况
Merchandising and promotion
销售及促销
Inspects, when requested by Executive chef, perishable food items
received for quality control.
根据行政总厨的要求，检查购入易损货物的品质。
Passes on to the Executive Chef his daily market list requirements.
将每天的购货单上交行政总厨。
Responsible for the production, preparation and presentation of all food
items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
Assist or executes inspections of physical aspect the food preparation
areas.
协助并监督厨房的卫生情况。
Attend to specific guests as required.
关注重要客人。
At Kempinski, Talent Development is a management responsibility and
consequently an integral and important part of our Managers’ daily activities.
在凯宾斯基，人才开发是一项管理职责，因此也是我们经理日常活动中不可或缺的重要部分。
The 1st BBQ Sous Chef
fulfils their role as a Talent Development Ambassador when:
中厨副厨师长在以下情况下履行人才发展大使的职责:
They actively support and implement Talent Development initiatives as a
part of their daily activities.
作为日常工作的一部分，他们积极支持和实施人才发展计划
They personally conduct TTTTs with their team on a regular basis and
take personal interest for their talents’ development plans.
他们会定期与自己的团队一起进行TTTTs，并对自己的人才发展计划感兴趣。