【洲際行政俱樂部】副主廚 Club InterContinental Sous Chef

1. 協助行政主廚管理行政酒廊日常廚務，統籌早餐、下午茶及晚間雞尾酒時段餐點之備料、製作與出餐，確保供餐順暢。
2. 監督餐點風味、份量、溫度、擺盤及餐檯呈現，確保符合酒店標準食譜與品質要求。
3. 協助規劃菜單、季節性餐點及輪替品項，並與相關廚房協調糕點、冷盤及熱食供應。
4. 依預估用餐人數安排備料量、人力配置及工作分配，掌握各供餐時段需求，維持作業效率。
5. 管理食材申領、驗收、儲存及盤點，監控食品成本與耗損，兼顧餐點品質及成本效益。
6. 與行政酒廊服務團隊密切合作，妥善處理賓客偏好、食物過敏、特殊飲食需求及餐點意見。
7. 落實酒店食品安全、衛生及職業安全程序，監督食材保存、溫度紀錄、清潔消毒及設備使用。
8. 指導與培訓廚房同仁，追蹤工作表現，落實班別交接，並協助處理營運異常及設備報修。

1. Assist the Executive Chef in managing daily Club InterContinental kitchen operations, overseeing preparation, cooking and food delivery for breakfast, afternoon tea and evening cocktail service.
2. Monitor flavour, portion sizes, temperatures, plating and buffet presentation to ensure compliance with hotel recipes and quality standards.
3. Assist with menu planning, seasonal offerings and menu rotations, coordinating pastry, cold and hot food production with the relevant kitchens.
4. Plan production quantities, staffing and daily assignments based on forecast guest numbers and service requirements to maintain operational efficiency.
5. Manage ingredient requisitions, receiving, storage and stocktakes, monitoring food costs and waste while maintaining quality.
6. Work closely with the lounge service team to address guest preferences, food allergies, special dietary requirements and food-related feedback.
7. Enforce hotel food safety, hygiene and workplace safety procedures, including food storage, temperature records, cleaning, sanitising and safe equipment use.
8. Coach and train kitchen colleagues, monitor performance, ensure effective shift handovers and assist with operational issues and equipment maintenance requests.