行政副总厨 Executive Sous Chef

负责所有厨房的运作，确保所有食品按照酒店的高标准高质量出品。
保持食品，成品或半成品一贯质量、口味及外观。
在预算范围内提供高质量食品并保证利润。
计划出品并管理、协调厨师及其他厨房员工的工作。
关注竞争对手的食品、价格及质量。
Responsible for theoperations of all the kitchens and the delivery of the highest standard of foodquality as per Hotel standards and procedures.
Ensures that all food in thehotel, whether cooked or uncooked is consistent in terms of quality, taste andpresentation.
Ensures preparation of food produce superior mealswithin budget parameters, which will result in a profitable food operation.
Plan meals, supervises and coordinates the work of chefs, cooks and otherkitchen associates.
Be familiar with competitive operations withregards to pricing, quality and merchandising.