行政副总厨 Executive Sous Chef

JOB OVERVIEW:
To assist the Executive Chef & Culinary team in the professional leadership of the daily operation.
To assist in the production of and maintenance of a high standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the Ritz Carlton Gold Standards.
Responsible for the overall operation of the hotel's kitchens and ensuring the quality of the dishes, in accordance with the requirements of the Ritz-Carlton brand and food hygiene and hygiene standards.
He/She has the pursuit of excellence in work requirements and a creative mindset.
To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices, Food hygiene and Safe Food Handling practices, the culinary standards relating to recipes，preparation methods and plating standards in your outlets.
QUALIFICATIONS/SKILLS:
Accredited university in Culinary Arts, Hotel and Restaurant Management is preferred Minimum 10 years’ relevant working experience in a 300 to 400 room-size luxury hotel, with at least 5 to 7 years in a similar capacity in China.
Strong passion for Culinary Arts, particularly in Chinese Cuisine and Southeastern Asian food, with a solid understanding of Western cuisine and banquet operations.
Creative mindset and well know Guangzhou Market and international Food and Beverage trends.
Financial acumen to deliver accurate forecasts and budget, with knowledge of food cost, labor cost management.
Excellent leadership skills and mastery in delegating multiple tasks.
Proactive, well-organized, detail-minded with excellent communication and interpersonal skills and can work independently under pressure.
Excellent command of English, Chinese and Cantonese would be a plus, and hands-on experience in MS Office applications.
HACCP certification is required
岗位职责：
协助行政主厨&厨房部在日常的工作有专业的领导力。
协助高质量的工作并保证高质量的成果 。
负责酒店厨房整体运营以及把控出品质量符合丽思卡尔顿品牌以及食品卫生安全等要求。
具有追求卓越的工作要求和充满创造力。
完全理解并遵守公司关于安全操作规程、食品卫生及安全食品处理的政策，以及门店内与食谱、制作方法和摆盘标准相关的烹饪规范。
任职资格与技能：
优先考虑拥有烹饪艺术、酒店与餐饮管理专业认证的大学学历。
至少10年相关工作经验，曾在300至400间客房的豪华酒店工作，其中在中国类似规模酒店任职时间不少于5至7年。
对烹饪艺术充满热情，尤其擅长中餐及东南亚美食，同时具备扎实的西式料理和宴会运营知识。
具有创新思维，熟悉广州市场及国际食品饮料趋势。
具备精准的财务分析能力，能制定准确的预测与预算，掌握食品成本及人工成本管理。
出色的领导能力，能够高效分配多项任务。
积极主动、条理清晰、注重细节，沟通协调能力强，能在高压环境下独立工作。
英语、中文及粤语流利者优先，具备MS Office软件操作经验者优先。
需持有HACCP认证。