副厨师长

· In absence of the Head Chef, represent the Kitchen Department on the hotel's Executive Committee.
· 在厨师长不在时，代表厨房参加酒店行政委员会。
· Ensure that each Kitchen outlet is managed by a Chef de Parties who is totally accountable for the profitability of the kitchen department in the outlet.
· 确保每个厨房都由一位厨房主管负责管理，并对该厨房的收益完全负责。
· Works closely with the Head Chef in developing and creating new ideas related to the re-invention of the local craftsmanship relevant to the concept of the venues.
· 与总厨师长紧密合作，开发、创造并重新发明与餐厅概念和当地工艺相关的新想法。
· Work closely with the Chef de Parties to ensure the food concept; through its crafts (cooking methods, presentations) reflect a contemporized reinvention of regional food offerings and traditions.
· 与厨房主管密切合作，确保食品概念；通过其工艺（烹饪方法，呈现方式）反映了当地食品和传统的重新塑造。
· Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
· 确保通过明确的服务标准、指导和反馈，使我们的员工有权做出决定，支持客户满意度并提高士气。
· Ensure every Chef de Parties works closely together with Stewarding and Service as partners of the same team, ensuring smooth and memorable guest experiences.
· 确保每位厨房主管与管事部人员和服务人员紧密合作，做为同队的合作伙伴，确保客人有流畅和难忘的体验。
· Cultivate “We win and lose as teams…” attitude in the team.
· 培养团队中的“我们以团队为中心”的态度。
· Conduct frequent and thorough inspections on cleanliness and food safety together with the Head Chef, Assistant Stewarding Manager and Restaurant Manager.
· 与总厨师长、管事部副经理和餐厅经理一起，对工作区域的清洁和食品安全进行经常性的彻底的检查。
· Work closely with the Assistant Stewarding Manager on food safety and HACCP (or local equivalent) requirements.
· 与管事部副经理就食品安全和HACCP（或当地法规）要求进行密切合作。
· Ensure that food purchased has a strong essence of sustainability and supports the growing awareness of what we are eating and drinking.
· 确保采购具有可持续性的产品，并对我们的饮食拥有超前的意识。
· Spend time in the kitchen sub sections (during peak periods) to ensure that the outlet is managed well by the respective Chef de Parties and optimise performance.
当高峰期时在厨房工作，以确保餐厅由各自的厨房主管进行良好的管理，并优化工作表现。
· Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication.
· 利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。
· Welcome guest feedback, monitor and make improvements where necessary.
· 欢迎客人反馈，必要时进行监控和改进。
· Ensure that menu price and product quality relation is never a barrier to create returning guest.
· 确保菜单价格和产品质量关系永远不会成为返回客人的障碍。
· Be demanding and critical when it comes to cooking standards used in the kitchen and look at new food preparations and investigate opportunities to procure semi finished quality products.
· 在厨房使用的烹饪标准方面严格要求，并且关注新的食品备餐工作，并调查采购半成品的产品质量。
· Keep Food & Beverage Hosts up to date with seasonally available products and new products on the market. Organise regular food tastings for the F&B Hosts.
· 保持悦居餐饮主理了解市场上季节性产品和新产品的最新信息。为悦居餐饮主理组织定期试餐。
· Work with the Head Chef and Chef de Parties on signature dishes, which underpin the concept in each of the outlets.
· 与总厨师长和厨房主管合作根据不同餐厅的概念来研制招牌菜。
· Stay informed of market trends and introduces new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market.
· 了解市场趋势，引入新产品和服务，推动客户参与度，增加收入，确保市场竞争力。
· Be a hands-on Chef and be present at all times in the Operation, especially during busy periods.
做一个亲力亲为的厨师，并随时参与运营，特别是在繁忙时期。
· Work with the respective Chef de Parties on the food delivery and to take corrective action where necessary.
· 与厨房主管合作准备食品，并在必要时采取纠正措施。
· Ensure that each Chef de Parties maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies & Procedures and local legislation.
· 确保每位厨房主管尽可能在各自负责的部门最大限度地提高生产力和士气，并遵守酒店政策和程序以及当地法规。
· Work with the Assistant Engineering Manager on the preventive maintenance in the kitchen and follow up on any outstanding maintenance requests in the kitchen.
· 与工程部副经理一同在厨房进行预防性维护工作，并跟进厨房中未完成的维护问题。
· Ensure that a Chef de Parties who is fully accountable for the profitability of the outlet manages each Kitchen outlet.
· 确保厨房主管对每个餐厅厨房的管理和盈利负责。
· Work in close conjunction with each Chef de Parties on their Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.
· 与每位厨房主管一同制定年度运营目标，这将成为酒店年度业务计划的一部分。
· Assist the Head Chef in monitoring all costs and recommend measures to achieve the most cost effective system through product aligning, minimal inventories, and joint procurement with sister hotels.
· 协助总厨师长监督所有费用，并提出措施，通过产品调整，最少库存，与姊妹酒店联合采购，实现最具成本效益的系统。
· Assist the Head Chef in reviewing the monthly forecasts and schedule resources accordingly. Ensure that Chef de Parties and Commis are multi skilled and are employable in each outlet kitchen.
· 协助总厨师长检查每月预算并相应规划资源。确保厨房主管和厨房助理可以“一职多能”在每一个餐厅厨房工作。
· Recruit, select and train Chef de Parties and supervisory employees who are able to work within the decentralized management philosophy, following the Concepts Statement established and who understand and support Artyzen’s Philosophy of Multi Skilling and Multi-Tasking.
· 招聘、挑选和培训厨房主管，并监督员工能够在分散化管理理念中工作。根据建立的概念，了解并支持雅辰的“一职多能”理念。
· Ensure that the Department Operational Budget is strictly adhered to.
· 确保严格遵守部门运营预算。
· Prepare a daily margin report to monitor food margins and take corrective action immediately.
· 准备每日利润报告以监控粮食利润并立即采取纠正措施。
· Establish and implement performance standards for the Kitchen sub sections and closely work with the Procurement to establish and maintain a streamlined and efficient operation of the Kitchens.
· 制定和实施厨房各区域的绩效标准，并与采购部紧密合作，建立并保持厨房的精简和高效运作。
· Ensure accurate maintenance of recipes, conversion of recipes and product specifications.
· 确保正确的食谱，食谱的变化和产品规格。
· Monitor operating supplies and reduce spoilage and wastage.
· 监控运营用品，减少损坏和浪费。
· Establish, implement and control performance standards for the Stewarding Operation so as to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resource and equipment flows.
· 建立，实施和控制管理操作的绩效标准，以达到尽可能高的卫生标准，尽量减少操作设备的破损，简化和高效的资源和设备流程。
· Participate in the preparation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
· 参与制定每个餐厅的年度营销计划，这是餐饮年度营销计划的基础。