Executive Sous Chef 行政副总厨

SCOPE范围
To be efficient and diplomatic in allsituations involving any aspect of F&B where the reputation or image of thehotel is represented;
以高效和老练姿态的展现在任何体现酒店餐饮方面的声誉和形象的场合
To assist in preparing and implementing menus andspecialty dishes for all outlets, permanent control of food technology,maintaining standards of food purchasing, preparation, quality, hygiene,sanitation and decoration. To assist in organizing and managing daily kitchenoperation, dishing costs and organizing food and stewarding storage.
协助各厨房准备和执行菜单及特色菜肴，提供食品技术监控，维护食品采购、准备、质量、卫生、消毒和装饰上的标准。协助厨房日常运营，菜品成本和食品和管事部库存的组织及管理工作
MAIN RESPONSIBILITIES主要职责
Helps to direct, control and co-ordinate theactivities of all chefs and kitchen attendants, engaged in preparing andcooking food, to ensure an efficient, profitable and smooth food service at alltimes.
协助管理，控制和协调厨房内所有厨师和员工的各项活动。从事食品的准备和烹饪时，要始终保证有效，有利及流畅的食品供应
Develops attractive menus, creates standard recipecards with pictorials according to hotel’s policy.
制作具有吸引力的菜单，并根据酒店政策制作带有图解的标准化食谱
Inspects storerooms, refrigerators and freezersdaily to ensure no wastage.
每日对库房，冰箱和冻库进行检查，确保没有浪费
Controls costs by minimizing spoilage, utilizingfood surpluses and portion controls.
行成本控制，将食品腐败降至最小化，对食物的盈余加以利用以及对份数的控制
Is responsible for the quality and quantity of foodreceived from the markets and stores.
检查直购和库房提货的质量和数量
Is always looking for costs saving andenvironmental ideas.
要不断寻求关于节省成本和环境保护的想法
Operates all outlets at an acceptable food andstaff cost.
控制所有厨房的食品和员工成本在合理范围内
Maximizes employee productivity, in order tominimize payroll costs.
将员工生产力达到最大化，薪资成本最小化
Monitors all kitchen operating costs, takecorrective action, to reduce expenses.
监控厨房内的运营成本，在有必要时采取纠正性的方式减少开支
Makes twice monthly visits to markets, for productand price research.
每两个月做一次市场调查，了解产品和价格市场行情
Ensures that all food is prepared and servedaccording to the standard set by the Kempinski hotel.
确保所有食品根据凯宾斯基饭店设定的标准进行准备和供应
Produces and checks cooking and presentation offood.
负责对烹饪的生产和检查以及食品的摆盘工作
Makes sure standard recipes are used, and food ispresented according to pictorials.
要根据标准化食谱的使用，以及根据图解摆放食品
Makes sure that all kitchen machines, fridges, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene, to prevent contaminationof any kind.
要确保所有厨房机器、冰箱、冰柜、设备、用具，始终保持干净和良好的 工作状态。要保证所负责区域的环境卫生，预防任何形式的感染
Ensures the kitchen complies with health and safetystandards as to prevent accidents.
要确保厨房始终处于安全的状态，预防事故的发生
Holds Head Chefs and SousChefs’ meeting and attends all necessary meetings.
主持各厨房厨师长会议并参加所有需要出席的会议
Ensures lines of communication within the outletkitchen are effective.
确保信息流通的工作在厨房内有效进行
Maintains interdepartmental communication to avoidfrictions of any kind.
维护与各部门之间的沟通避免摩擦的发生
To identify market needs and trends.
掌握市场需求及动向
Monitors and analyses menus and products ofcompetitive restaurant.
关注并分析竞争餐厅的菜单和食品
Develops menus “specials” with meet the needs oftarget market and adhere to the operating concept for the restaurant.
制作迎合目标市场的“特殊”菜单并坚持餐厅的经营理念
Plans and implements effective sales plans and foodpromotions.
规划并执行有效的销售计划和食品推广
Actively greets regular guests and VIPs and takesattention of their personal needs.
主动问候常客和贵宾并且关注他们个人需求
Plans and implements effective skills andcommunication training programmers in conjunction with the Human ResourcesDepartment and Departmental Trainers.
计划并执行有效技能和沟通的培训项目，紧密地结合在人力资源部和部门培训师之间
Maximizes employee productivity and morale, whilstconsistently maintaining discipline following hotel guidelines and local legislation.
将自己和团队的道德生产力最大化，始终贯彻执行酒店的规章制度和当地的法律法规
Motivates all staff adhere to grooming andpresentation standards.
确保所有员工达到仪容仪表的标准
Reports all accidents, health and safety hazards.
及时汇报所有事故，健康及安全风险等问题
Develops or updates the kitchen operation manual.
制作并更新厨房部运营手册
Maintains all hotel records and forms as prescribedby local hotel management and policies.
维护酒店管理层及相关政策所制定的所有记录和表格
Is in charge of food requisitions, orders andinter-kitchen transfers.
负责处理食品需求，点餐及厨房内部转帐
Instigates maintenance requests if necessary, andcheck on completion.
必要时提出维修需求，并检查完成情况
Responsible for the Duty Roster, Staff Leave andAttendance Record.
负责排班表，员工休假及考勤记录
In summary, it is not the intention to list all theresponsibilities pertaining to this position, but to highlight the most importantaspects
综上所述，对于此职位的所有相关职责并没有全部列出，但是所列明的部分为最重要的方面
Work related experience相关工作经验
Minimum 15 years kitchenexperience
至少15年厨房部工作经验
Minimum 5 years inkitchen management role, preferably with an international 5* hotel chain
最少5年厨房管理职位，最好为5星级连锁酒店
Experience in astandalone F&B operation is beneficial
具有独立的餐饮运营经验者优先
Banqueting experience isnecessary and a la carte as well
需具有宴会和零点工作经验
Familiar with northern cuisine
熟悉北方菜系
CORE COMPETENCIES 主要知识与技能
具有在复杂语言环境沟通及工作的能力:
Local language -excellent oral and written skills where necessary
本地语言 - 需具备良好的口语及书写能力
English - excellent oraland written skills
英语 - 良好的口语及书写能力
Additional language -beneficial
会其它语言者优先考虑
Great communicationskills
良好的沟通能力
Outstanding leadershipskills
杰出的领导才能
Very good cooking skills
出色的烹饪技术
Able to organize a largeculinary team and operation
管理大型厨房团队及运营的能力
Ability to workindependently, thrive under pressure in challenging circumstances and come upwith proactive, rational solutions
独立工作，在具有挑战性的环境下抵抗压力，及提出积极和理性解决方案的能力
Excellent written andverbal communication skills English and Chinese
中英文良好的书写和口语沟通的能力
Ability to establish andretain effective working relationships with hotel staff and clients/vendors
与酒店员工，客户及供应商建立并保持有效工作关系的能力
Excellent organisationaland time management skills
优秀的组织及时间管理技巧
Applies a professional,confidential and ethical approach at all times
任何情况下都能展示出，专业，自信及敬业的素质
Works in a safe, prudentand organised manner
以安全，谨慎及系统的方式进行工作
Knowledgeable of foodsafety and HACCP regulations
对食品安全及HACCP方面的知识丰富
Work close together withExecutive Chef
与行政总厨工作关系紧密
Guide hygiene manager
指导卫生经理的工作
TECHNICALCOMPETENCIES 技术能力
Computer literacy adapted to the field of culinary:
具备厨房部所需的电脑技能:
Ability to operatecomputer and office equipment
操作电脑及办公室设备的能力
Proficiency in MicrosoftOffice
熟练掌握微软办公软件