西餐行政副主廚 (Western Executive Sous Chef)

• Assumes the duties and responsibilities of the DF&B in his absence

在餐飲總監缺席時承擔其職責與責任。

• Assists All the Hotel Chef in the management of the day-to-day operation of the Food Production and Stewarding sections, hygiene managers and informs the DF&B of major decisions taken in his/her absence

協助酒店所有主廚管理食品製作和管事部門的日常運營，並協助衛生經理，且在餐飲總監缺席期間通報所做出的重大決策。

• Controls and analyses, on an on-going basis, the level of the following:

持續控制與分析以下各項水準：
o Sales 銷售
o Costs 成本
o Ordering supervision and Issuing of food 食材訂購監督與發放管理
o Quality and presentation of food and beverage products with consistency and attention to detail 餐飲產品的品質與呈現，確保一致性並注重細節
o Condition and cleanliness of facilities and equipment 設施與設備的狀況及清潔度
o Guest satisfaction 客人滿意度
o Marketing 市場行銷

• Be in responsible in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

負責制定培訓計劃，根據洲際酒店集團（IHG）指導方針開發培訓材料，並為食品製作部門及其他餐飲部員工實施培訓計劃。

• Be in responsible in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections

負責開發並維持所有食品製作和管事部門的最新運營手冊。

• Work with hygiene managers on developing SOP and Training, maintain the consistency the food safety standard and HACCP regulation.

與衛生經理合作，開發標準作業程序（SOP）和培訓計劃，確保食品安全標準和HACCP規範的一致性。

• Be in responsible in developing popular menus offering guests value for money in accordance with IHG guidelines

負責開發符合洲際酒店集團（IHG）指導方針的熱門菜單，為客人提供物超所值的選擇。

• Be in responsible in planning and organizing successful Food and Beverage activities and promotions

負責計劃和組織成功的餐飲活動與促銷活動。

• Be in responsible in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

負責制定食譜，並保持餐飲部門製作及銷售菜餚的準確且最新的成本記錄。

• Be in responsible in setting Food Production and Stewarding goals and developing strategies, procedures and policies

負責制定食品製作和管事部門的目標，並制定策略、程序和政策。

• Be in responsible in determining the minimum and maximum stocks of all food, material and equipment, controls the inventory and distribution to outlets

負責確定所有食品、材料和設備的最低及最高庫存水準，並控制庫存及分配至各部門。

• Be in responsible in setting standards of all food and equipment purchases in accordance with IHG guidelines

按照洲際酒店集團（IHG）指導方針，負責設定所有食品和設備採購的標準。

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

參與酒店收益計劃及市場推廣活動的準備工作。

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

監控本地競爭對手的運營情況，並與酒店餐飲運營進行比較分析。

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

通過行業文獻、酒店展覽及實地訪問，了解餐飲行業的趨勢、系統、實踐及設備情況。

• Be in responsible in manpower planning and management needs

負責部門的人力規劃與管理需求。

• Be in responsible in the preparation and management of the Department’s budget

負責部門預算的編制與管理工作。

• Support financially profits for the restaurants, revenue generation from Promotion and events, cost management and labour cost management.

為餐廳的利潤、促銷和活動創造收入、成本管理和人力成本管理並協助創造利潤。

• Engage the Guest in daily basis in the restaurants and ensure delivering the quality of product and the incredible experience

每天與顧客互動，確保提供優質的產品和難忘的體驗

• Be present in the restaurants for the guest experience and in the Kitchen supporting the operation.

現身餐廳以提升客人體驗，並在支援廚房營運

• Establish and review daily menus and implement innovative concepts.

制定和審查每日菜單並落實創新的概念

• Respond appropriately to guest complaints.

對客訴做出適當的回應

• Anticipate the guests needs

觀察並預測客人的需求

• Empower employees to provide excellent guest experience

為團隊賦權以提供顧客絕佳的體驗

• Review guest satisfaction results and other data to identify missed opportunities and areas of improvement; share plans to take corrective action with the leadership teams.

檢視客人滿意度和其他數據，以確定改善的機會與領域；與領導團隊分享改善計畫

• Be the star in the restaurants and for the guests

成為餐廳中的明星人物，為客人創造難忘的體驗。

• Create WOW factor and incredible experience to the guests

創造「WOW」時刻，為客人帶來令人驚嘆且難以置信的服務體驗。