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。
确保食品，成品或半成品保持一贯质量、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、协调主厨、厨师及其他厨房员工的工作。
也要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 standardsand procedures.
Ensures that all foodin the hotel, whether cooked or uncooked is consistent in terms of quality, tasteand presentation as set by him.
Ensures preparation of food produce superiormeals within budget parameters, which will result in a profitable foodoperation.
Plans meals, supervises and coordinates the work of chefs, cooksand other kitchen associates. Also to be familiar with competitiveoperations with regards to pricing, quality and merchandising.