行政副总厨 Executive Sous Chef

- Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
- Replaces the Executive Chef in his/her absence in representing the Food and Beverage function on the hotel's Executive Committee.
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
- Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.
- Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
- Ensures that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.