Roomtohaveagreatstart成的開SousChef主廚HotelLevel:店級JobBand:位級

IV—66

Department:門ReportsTo:屬級

Food&Beverage飲ExecutiveChef,Asst.ExecutiveSousChef,Head政廚助行副廚廚長OVERVIEW職位概述

AssistinmanagementofKitchenOperationsinsinglefoodbeverageoutletorshift,orsectionfoodandbeverageoperations,includingmenuplanningcosting,organizingspecialevents,developingnewdishes,maintainingqualitystandardsandcomprehensiveproductknowledge.協助一餐飲營場所或班廚房運營管或餐飲營的一份，包菜單計和成本算，組織特活動，發新菜了解食質量標和關于品的綜性知識Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守當的衛生安全法，或其適用的定，以品牌規和當地規章制。AtInterContinentalHotels&Resortswhichmeansweyouto:

wewantourgueststofeelspecial,cosmopolitanandIntheKnow

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假，我們希望賓客感覺風格獨特、時尚現代和入洞悉這意味們需要：

親切、滿自信體現尊來展現有力你。理解和測賓客需要、到細心到、具人翁精、把事辦好，持注下見多識、分享歷、展你的風來創造人感覺別的時，做到令人難。DUTIESANDRESPONSIBILITIES作職責

Participateintheplanningcostingmenus參與菜的計劃成本核工作。Developandwritestandardrecipes

制訂并寫標準譜。Developnewdishesandproducts開發新和新產。Ensurethatoutstandingculinarytechnicalskillsmaintained確保優的餐飲巧得以持。Assistorganizingspecialeventsandspecialpromotions協助組特別活和特別品促銷動。Maintaincomprehensiveproductknowledgeincludingingredients,equipment,suppliers,markets,andcurrenttrendsmakerecommendationsforappropriateadjustmentstokitchenoperationsaccordingly保持對品的綜性知識了解，括配料設備、應商、場和當趨勢，相應的議廚房作部進行適調整。Maintainahygienickitchen保持廚的衛生Cleanthekitchenandequipment清潔廚和設備Maintainpersonalhygiene保持個衛生。SuperviseandTrainingofassignedemployees管理和訓屬下工。WorksExecutiveChefinplanningandmanagementneeds和行政廚一起行人力劃和管需求。WorkswithExecutiveChefinthepreparationmanagementoftheDepartment’sbudget和行政廚一起制和管部門預。ACCOUNTABILITY責任范圍Numberofemployeessupervised管理的員DirectChefdePartie/GardeManager直接

廚師主，菜廚師理IndirectNA間接

無AnnualOperatingProfit/PayrollBudget–年度經營潤和薪金算

DepartmentBudgetandHeadcounts部門預和雇用工Pageof4第2頁，4頁

Metrics–主要績效標

DepartmentsBudget部門預ManagingFoodCost管理食成本EmployeeSatisfactionSurvey員工滿度調查DecisionMakingResponsibilities(DecisionRights)–決策職責決策

DepartmentBudget部門預Food食品成QUALIFICATIONSANDREQUIREMENTS任職要求RequiredSkills–技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公與顧客員工和三方交的能力Alcoholawarenesscertificationand/orfoodservicepermitorvalidhealth/foodhandlercardasrequiredbylocalgovernmentagency.持有當政府規的含酒飲品知課程證或食品務許可或有效健康或品上崗。Problemsolving,reasoning,motivating,organizationalandtrainingabilities.具有解問題，理，號，組織培訓能Qualifications–學歷

DiplomaorVocationalCertificateinCulinarySkillsorrelated餐飲技或相關業的大學歷或業證書Experience–經歷

3yearsexperienceaschefincludingatleastyearinsupervisorycapacityequivalentcombinationeducationandexperience.3年廚師作經歷包括1年管理驗，或此相當教育和關工作驗結合背景。Pageof4第3頁，4頁

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