Sous Chef西厨副厨师长

- Based on menu engineering anditem sales figures, review the profitability and popularity of dishes bymonthly and make recommendation with changes where applicable (this function isbe carried out with the approval of the Executive Chef)
在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调（与行政总厨共同履行此项职责）
- Control of food purchaseslevels in line with business volume and liaise with the store person
与库管人员一起控制食品采购水平。
- Control the drafting ofrosters, ensuring each area is effectively covered and within the hotel’sannual manning and payroll budgets. These guidelines to be provided by theExecutive Chef.
管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。行政总厨将负责制定指导方针。
- Monitor the standards ofproduction within the approved recipes to ensure quality and costing
监督制作标准以确保质量
- Maintain a sound knowledge ofthe hotel’s procedures for purchasing of food stocks, the control of purchasinglevels and ensuring all necessary measures are in place to maintain budgetedfood cost in all areas, while ensuring adequate food stocks and maintainingstandards
熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。
- Under the direction of theExecutive Chef and with the stores department assistance to maintain andcontinuously monitoring of all aspects pertaining to the control of the hotel’sfood cost
在行政总厨的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。
- To perform any other duties asdirected by the Executive Chef that affect the operation and profitability ofthe kitchen and department overall
执行其它由行政总厨分派的任务，以促进厨房和部门的运作和利润
- Works with Executive Chef inthe preparation and management of the Department’s forecast and budget
和行政总厨一起编制和管理部门预算。
- Ensure all equipment isproperly maintained and stored with all breakages and breakdowns being properlyreported and recorded
确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。
- Participate in the drafting ofconcept ideas and menus for all special events and functions while encouragingall staff to put forward their ideas and utilising them wherever practical
参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。
- Be actively involved in thehotel’s Total Quality Management (TQM) programme, having a sound knowledge andunderstanding of InterContinental Hotels philosophies, ensuring itseffectiveness in the operation of the kitchen, encouraging all staff to play anactive role
积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。
- Ensure the highest standards ofpersonal grooming, hygiene and conduct in accordance with the hotel standards
依照酒店标准，确保个人形象、卫生和行为的最高标准。
- To organize and supervise thetraining of kitchen staff, motivating all staff to increase skills in foodpreparation and kitchen management. Ensure all training given is accurately recorded and that all staff arereview and appraise within the necessary time frames as require by the HumanResources Department
组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。
- Have a thorough knowledge ofthe labour agreement and manage staff and rosters accordingly
完整的了解劳动协定，管理员工并按员工意愿排班。
- Supervise all aspects ofkitchen management and co-ordinate the effective utilisation of all kitchenattendant within the effective manning levels, ensuring that all kitchen areasare maintained in a hygienic condition at all times and ensuring adherence tohotel standards
监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准