Exec. Sous Chef 行政副总厨

Primary Responsibilities 主要职责
·Communicates with executive chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
·Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side.
·Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
·Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system.
·Evaluates the performance of the kitchen staff and gives the Executive Chef any recommendations for promotions or other actions.
·At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all.
·同行政总厨在厨房管理方面进行沟通以保证管理方针的协调一致性。
·负责制定菜单和新菜式推介并制定所有餐厅的操作规程包括厨房和服务台。
·在厨房设备和结构改变方面给予建议并传达其他厨房的建议，对未来预算进行讨论并关注全年部门的需要。
·保证厨房各部位了解食品成本控制的重要性，并使各部位熟悉FBI系统。
·评定厨房员工的工作表现并给予行政总厨促进工作方面的建议。
·与其他部门保持良好沟通并保证员工完成来自其他部门的工作。
Knowledge and Experience 知识和经验
·Strong leadership, execution, and good communication and coordination skills
·Familiar with food research and development processes, food production technology and other knowledge, with the ability to independently develop new products and process design;
·Have high cooking skills, understand and be familiar with the origin, specifications, and quality of food materials;
·Familiar with cost control management, kitchen equipment knowledge.
·有较强的领导力、执行力与良好的沟通协调能力
·熟悉食品研发流程，食品生产工艺技术等知识，具有独立开发新产品及工艺设计能力；
·拥有较高的烹饪技术，了解和熟悉食品材料的产地、规格及质量；
·熟知成本控制管理、厨房的设备知识。