中央厨房副厨师长 Sous Chef-Main Kitchen

岗位职责：
Delight Guest和悦宾客
1. Practice the service culture SHINE with Service Essence Training
对客服务中践行《服务精髓》中SHINE的服务文化要求
2. Solve the guest complaints with service culture E-Leap within Service Recovery Training
当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则
3. Personal grooming, hygiene and courtesy are in line with hotel and brand standards
个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准
4. Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓信息以提高客人体验感和品牌感知度
5. Strive to create a personalized and platform-based development space for associates, stimulate their potential, and shape values and sense of mission
努力为员工营造个性化与平台化发展空间，激发员工潜能，塑造价值观和使命感
6. Attract and retain high-potential talents, be good at mentoring and developing other associates, communicate their work performance with subordinate associates, and always reward and recognize outstanding performers
吸引并保留高潜力人才，善于指导及发展其它员工，与下级员工进行其工作表现的沟通，并始终奖励及认可杰出工作表现者
7. Plan, direct, control and co-ordinate activities of Main kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service
计划控制整个中央厨房食品制作及成本人员的安排
8. Plan and approve menus for the various Main kitchens, sub-sections；check and approve requisitions of food items based on planned menus
安排指定各个中央厨房的菜单及检查订购食品
9. Estimate food consumption and requisitions of food stuffs and kitchen supplies; inspect delivery of perishable food items
对食品定量及质量估计，验收食品
10. Review menus, analyze receipts, determine food
复查菜单，分析决定配方
11. Prepares market list indicating type of food item, quality and quantity
制定市场单及食品质量和数量
12. Plan overall food production; consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition
计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求
13. Plan and approve recycling of leftover food
计划多余的食品再循环利用
14. Prepare food according to BEO sheets
根据BEO单制作食品
15. Co-operate with the Purchasing Manager in location sources of raw food items; substitute imported items with local items
与采购经理合作，利用本地原料替换进口原料
16. Ensure that all food prepared is served according to hotel standards and practices
确保所有食品的准备服务是根据酒店的标准业务
17. Check kitchen equipment making sure they are in good working condition, follow-up equipment that needs repairing or additional spare parts, replacement or disposal
检查厨房设备确保他们运作正常， 哪些设备需要修理，多余的部分归还
18. Initiate purchase requisitions for kitchen equipment, spare parts or food items needed
对厨房设备，部分所需要的食品开始打采购单
19. Check and follow up cleanliness of all kitchen equipment, spare parts or food items needed
检查所有厨房设备的清洁，食品项目部分的需要
20. Prepare the schedules of all kitchen staff; control those schedules making sure all kitchens are covered properly
制定厨房工作时间表，控制人员安排
21. Hire, train, guide and evaluate performance of kitchen personnel according to skill in the kitchens
根据厨房制定招聘员工级培训原则
22. May meet guests relative to special requests for unusual dished or banquet requirements
与客人及宴会厅沟通有特殊的客人及特别的菜肴时
23. Make inspection trips through kitchens and other areas, to observe conditions, methods and progress of preparation production
巡查厨房卫生及检查食品的制作过程
24. Reviews findings from comment cards and guest satisfaction results with F&
B team and ensures appropriate corrective action is taken
与餐饮服务团队一起查看客人满意度调查结果，确保及时采取措施更正不完善的地方
25. Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
实现/超越目标-实现和超过目标，包括绩效目标，预算目标，团队目标等
26. Optimize work processes to Main value to revenue and operations
优化工作程序，为收益及运营增值
27. Coordinate departmental budgets and analyze departmental financial statements
统筹部门预算，分析部门财务报表
28. Ensures that all guest contact Main Kitchen employees deliver the brand promise and provide exceptional guest service at all times
确保中央厨房所有员工时刻提供给客人如酒店承诺的服务
29. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily
提供及时、有效而个人化的服务，确保达到专业、高品质的工作水准。遇到不能解决的问题时，迅速汇报，确保高效的服务
30. Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise
保证为客人提供最高水平的服务，同时完成部门的商业目标
31. Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest
在保证服务品质的同时控制成本
32. management and ongoing maintenance of hotel operating equipment and other assets
管理库存，保养厨房内的设施， 和其他固定资产
33. Tastes and monitors the food products served throughout the operation, providing feedback where appropriate
检查和监督食品生产的每个过程，在适当的时候提供反馈信息
34. Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimum breakage
与管事经理一起保证厨房的卫生状况，保养厨房中的仪器，将破损率将到最低，延长其使用寿命
35. Complete other tasks assigned by superiors； Other assigned tasks
完成上级交代的其他工作任务；其它上级安排的工作
36. Establish open, fair, trustworthy and caring relationships, treat others fairly and respectfully, and help others build self-confidence
建立公开、公正、可信任及关怀的关系，公平尊重地对待他人，帮助他人建立自信
37. Provide training and development resources and opportunities for subordinates to grow with the company. You must keep learning and continuing your education
为下级提供培训与发展的资源及机会，让他们与公司共同成长。自身须保持学习与进修
38. Responsible for the construction of the associate team, put forward and review the personnel allocation, training, attendance, performance review opinions of subordinate departments
负责员工队伍的建设，提出和审核对下属各部门的人员调配、培训、考勤、考核意见
39. Review the departmental training plan, urge all departments to strengthen associate training and improve service quality
审定部门培训计划，督促各部门加强员工培训，提高服务素质
40. Carry out "Delight Associate " care activities in department so that to make associates delight our guest with positive image
在部门开展“和悦员工”的关怀活动，以使员工以正面积极的形象和悦宾客
41. Encourage associates to innovate and to contribute golden ideas by creating a sense of ownership
鼓励员工创新，并通过打造员工的主人翁意识，鼓励员工贡献金点子
42. Handle difficulties with composure and confidence;
Emotionally stable and humble;
Be calm, confident, reliable and willing to take risks in times of crisis
沉着自信的处理困难；情绪稳定、谦逊；在危机时冷静、自信、可靠并且愿意承担风险
43. Continuously analyze, evaluate and improve individual performance
持续的分析、评估并改善个人的工作表现
44. Ensures that employees also provide excellent service to internal customers in other departments as appropriate
对酒店其他部门的同事也就是我们酒店的内部客人也要保证始终如一的高品质服务
45. Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary
在厨房里协调员工和客人/员工和其他部门同事的关系， 同时监督部门领导培训下属员工
46. Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
利用工作轮换，丰富员工的工作内容等方法来提高工作效率和积极性。为客人提供最高品质的服务为酒店吸引更多的客人
47. Oversees and assists in the recruitment and selection of all Culinary associates. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees
监督和帮助录用厨房的员工。保证所有的部门领导的录用依照酒店的职能标准
48. Oversees the punctuality and appearance of all Culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards
监督厨房部所有员工的出勤情况，保证部门内所有员工的着装，仪表和个人卫生符合酒店标准
49. Maximizes the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring
给部门领导安排适当的培训或指导最大程度的发挥他们的工作能力
50. Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they in turn conduct annual Performance Development Discussions with their employees
组织年度工作评估总结每个部门领导的进步，并在专业技能发展上给予支持。同时在各个部门中也组织工作评估，使每个员工都得到肯定和建议
51. Ensures that each Head of Department plans and implements effective training programs for their employees in coordination with the Training Manager and their Departmental Trainers
灌注公司的培训理念，并与培训部经理紧密配合发展部门培训员，确保所有督导在员工培训和发展方面起积极作用
52. Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation
激励员工的创新意识，并且对他们的创新和对部门的贡献给予肯定
53. Ensures that all employees have a complete understanding of and adhere to employee rules and regulations
保证所有的员工熟悉我们的员工守则和规定
54. Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security
了解关于员工及行业关系的法律、法规，理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度

任职要求：
Good health
身体健康
Good communication
良好的沟通技能
Pleasant looking 五官端正
Fluent in both verbal & written English &
Mandarin
出色的普通话及英语的口语和写作能力
High school graduate
高中毕业
10 years Kitchen experience
10年厨房工作经验
3 years Sous Chef experience
3年中央厨房副厨师长从业经历
Thorough knowledge in Main / International Cuisine
深入了解中西方文化/国际烹饪
Ability to handle food complaints
能够处理食品投诉
Ability to draft menus of all kind in professional manner
能够拟定所有同类专业的菜单
Positive attitude/role model Initiative
态度端正/有以身作则的意识
Innovation Oriented
富有创新意识
Customer Service Oriented
富有服务意识
Good interpersonal skills
良好的与人沟通的能力
Enthusiastic
热情
Organized
有条理
Computer Skill
计算机技能
Appreciate the beautiful
审美能力

【职位类别】酒店企业管理
【学历要求】大专及以上
【招聘项目】日常招聘
【所属公司】深圳美高梅酒店