Executive Sous Chef

DUTIES AND RESPONSIBILITIES 工作职责

Assumes the duties and responsibilities of the Executive Chef in his absence

在行政总厨缺席时承担其任务和职责。

Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his/her absence

协助厨师管理食品生产和管事部的日常工作，并向行政总厨通报在其不缺席期间的重大决定。

Assists the Executive Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

按照洲际酒店集团的指导方针，协助行政总厨制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。

Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections

协助行政总厨为所有食品制作和管事部门人员制作并保持最新的运营手册。

Assists the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines

依照洲际酒店集团指导方针，协助行政总厨一起制作热门菜单，使客人花的钱物有所值。

Assists the Executive Chef in planning and organizing successful Food and Beverage activities

协助行政总厨计划和组织成功的餐饮活动。

Conducts daily briefings and other meetings as needed to obtain optimal results

按需要召开简报会及其它会议，以取得最佳效果。

Attends and participates to other meetings as required by the administrative calendar

按照管理日历的要求，参加并参与其它会议。

Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

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最新的准确记录。

Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies

协助行政总厨制定食品制作和管事运作目标，以及战略、工作程序和政策。

Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment

与行政总厨一起决定所有食品、材料和设备的最小和最大库存。

Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines

协助行政总厨按照洲际酒店集团指导方针制定所有食品和设备采购的标准

Participates in the preparation of the hotel’s revenue plan and marketing programs

参与酒店收益计划和市场项目的准备工作

Monitors local competitors and compare their operation with the hotel Food and Beverage operation

监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较

Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

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