行政副总厨 Executive Sous Chef

岗位职责 JOB RESPONSIBILITIES：
1、负责厨房的日常营运以及确保高质量的完成菜品的出品。
Responsible for the daily operation of the kitchen and ensuring the high-quality production of dishes.
2、控制、监控和负责获得成本控制以获得各部分的收益和客人满意度。
Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
3、在行政总厨不在期间代为履行其职责。
Assumes the duties and responsibilities of the Executive Chef in his absence.
4、协助行政总厨筹备和组织成功的餐饮活动。
Assist the Executive Chef in planning and organizing successful Food and Beverage activities.
5、协助行政总厨制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持的准确记录。
Assist the Executive Chef in making recipes and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
6、实施及遵照HACCP系统及集团标准执行正确的卫生和安全标准。
Implement and comply with the HACCP system and group standards to enforce correct hygiene and safety standards.
7、协助行政总厨一起进行人力规划和管理需求。
Work with Executive Chef in manpower planning and management needs.
岗位要求 JOB QUALIFICATIONS：
1、职高、高中或以上学历。
Vocational schools, Senior high schools or above graduate.
2、5-8 年相关工作经验，有同等质量酒店相似岗位工作经验者优先考虑。
Over 5-8 years’ working experience, preferred a similar position within a similar quality hotel.
3、良好的中英文书写及口语能力者优先考虑。
Good written and spoken English and Chinese preferred.
4、有责任心与团队精神，执行力强。
Good sense of responsibility, team spirit, good execution ability.
5、善于处理快节奏的工作，具有良好的抗压能力，注重细节。
Must be able to work with minimal supervision, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.