Western Sous Chef 西厨副厨师长

Joboverview 职位概述
Responsible for the development and smoothoperation of the kitchen and emphasis on quality, presentation within theguidelines of the standardised menus, and staff training.
依照标准化菜单的要求，以质量和外观为重点，负责厨房工作的顺利进行。
Adhere to local regulations concerninghealth, safety, or other compliance requirements, as well as brand standardsand local policies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
At InterContinental Hotels & Resorts®we want our guests to feel special, cosmopolitan and In the Know whichmeans we need you to:
· Be charming by being approachable, having confidence and showing respect.
· Stay in the moment by understanding and anticipating guests’ needs, being attentiveand taking ownership of getting things done.
· Make it memorable by being knowledgeable,sharing stories and showing your style to create moments that make people feelspecial.
· 在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：
· 亲切、充满自信、体现尊重来展现富有魅力的你。
· 理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。
· 见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。
Duties and Responsibilities工作职责
· Based upon menu item sales figures, review the profitability andpopularity of dishes upon the menu and make changes where applicable.
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整。
· Participate in the drafting of concept ideas and menus for all specialevents and functions while encouraging all staff to put forward their ideas andutilising 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。
· Supervise the kitchen in the preparation and presentation of all fooditems in accordance with the hotel’s food and beverage standards andstandardised menu guidelines
监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。
· Monitor standards of production to ensure quality
监督制作标准以确保质量。
· Supervise all aspects of kitchen cleanliness and co-ordinate theeffective utilisation of all kitchen attendant within the effective manninglevels, ensuring that all kitchen areas are maintained in a hygienic conditionat all times and ensuring adherence to hotel 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。
· Control of food purchasing levels in liaison with the Stores person
与库管人员一起控制食品采购水平。
· Control the drafting of rosters, ensuring each area is effectivelycovered and within keeping of the hotel’s annual manning and payroll budgets.These guidelines to be provided by the General Manager
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。总经理将负责制定指导方针。
· Maintain a sound knowledge of the hotel’s procedures for purchasing offood stocks, the control of purchasing levels and ensuring all necessarymeasures are in place to maintain budgeted food cost in all areas, whileensuring adequate food stocks and maintaining standards
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 the Western Master Chef and with the storesdepartment assist and maintain with the continuous monitoring of all aspectspertaining to the control of the hotel’s food cost
在西餐厨师长的指导下，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。
· Purchase all food items from the hotel’s one supplier list, thissupplier list is generated by the Stores person
按酒店的供应商名单购买所有食品，该名单由库存人员提供。
· Be actively involved in the hotel’s Total Quality Management programme,having a sound knowledge and understanding of InterContinental Hotels TQM philosophies,ensuring its effectiveness in the operation of the kitchen, encouraging allstaff to play an active 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 of personal presentation, hygiene and conductin 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 the training of kitchen staff, motivating all staff toincrease skills in food preparation and kitchen management. Ensure all training given is accuratelyrecorded and that all staff are reviewed and appraised within the necessarytime frames as required by the Human Resources Department
组织厨房员工的培训，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 of the labour agreement and manage staff androsters according to them
完整的了解劳动协定，管理员工并按员工意愿排班。
· Ensure the kitchen is maintained to high hygiene standard at all timesand safe food handling practices are followed
随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。
· Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
确保遵守MAF和HACCP指导方针。每日检查监控程序。
· Ensure all equipment is properly maintained and stored, with allbreakage’s and breakdowns being properly reported 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。
· Be fully conversant with the hotel’s fire, security and emergencyprocedures
准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
· Accurately maintain accident records, in turn ensuring all hazardoussituations are reviewed to minimize the rise of future incidents
准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。
· To perform any other duties so directed by the Western Master Chef that affect the operation and profitabilityof the kitchen and department
执行其它由西餐厨师长分派的任务，以促进厨房和部门的运作和利润。
· Works with Western Master Chef inmanpower planning and management needs
和西餐厨师长一起进行人力规划和管理需求。
· Works with Western Master Chef in the preparation and management of theDepartment’s budget
和西餐厨师长一起编制和管理部门预算。
aCCOUNTABILITY职责
Number of employees supervised 管理的员工
Direct Chefde Partie Helper
直接 餐厅厨师/厨工
Indirect NA
间接 无
Annual Operating Profit/Payroll Budget 年度经营利润和薪金预算
· Department Budget andHeadcounts
部门预算和雇用员工
Key Metrics 主要绩效指标
· Departments Budget
部门预算
· Managing Food Cost
管理食品成本
· Employee Satisfaction Survey
员工满意度调查
Decision Making Responsibilities (DecisionRights) 决策职责(决策权)
· Department Budget
部门预算
· Food Cost
食品成本
QUALIFICATIONSAND REQUIREMENTS 任职要求
RequiredSkills 技能要求
· Demonstrated ability to interact with customers, employees and thirdparties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
· Alcohol awareness certification and/or food service permit or validhealth/food handler card as required by local government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
· Problem solving, reasoning, motivating, organizational and trainingabilities.
具有解决问题，推理，号召，组织和培训能力
Qualifications 学历
· Diploma or Vocational Certificate in CulinarySkills or related field.
餐饮技能或相关专业的大专学历或职业证书。
Experience 经历
· 5 years experience as a chef including at least 2 years insupervisory capacity or an equivalent combination of education and culinary/kitchen operationsexperience with specialized training in pastry.
5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验。