西餐副主廚 Sous Chef
面議（經常性薪資達4萬元或以上）
嘉義縣番路鄉
8~9年工作經驗
At Hotel Indigo® we deliver inspired service. In all we do, we are vibrant, curious and original.
在英迪格酒店®，我們為賓客提供富於靈感的熱情服務。我們朝氣蓬勃、求新求知、新穎獨特。
Responsible for the development and smooth operation of the kitchen and stewarding operations with emphasis on quality, presentation within the guidelines of the standardised menus, and staff training.
依照標準化功能表的要求，以品質和外觀為重點，協助負責廚房和管事部工作的順利進行。
DUTIES AND RESPONSIBILITIES工作職責
• Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
• 在功能表菜單銷售數位的基礎上，檢查功能表上菜單的利潤情況和受歡迎的程度，並在適當時做相應調整（與總經理共同履行此項職責）。
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines
• 監管廚房工作，按照酒店的餐飲標準和標準化功能表的規定對所有菜目進行製作和裝飾。
• Monitor standards of production to ensure quality
• 監督製作標準以確保品質。
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
• 監督酒店清潔情況，在人力配置合理水準範圍內協調廚房人力利用工作，確保廚房衛生的保持工作達到酒店標準。
• Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager
• 管理排班表的起草工作，確保覆蓋所有工作領域，卻不超出酒店的年度人力配置和工資預算。總經理將負責制定指導方針。
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
• 熟知酒店食品存貨的採購，管理採購水準的工作程式，確保採取一切必要手段來控制食品預算成本的各方面，同時確保充足的食品庫存並維持標準。
• Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost
• 在餐飲部經理的指導下，與庫存部門一起協助對所有與酒店食品管理相關的各個方面進行持續性的監控。
• Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role
• 積極參與酒店的完全品質管制活動，熟知並理解洲際酒店集團的完全品質管制理念，確保其在廚房工作中的有效性，鼓勵所有員工發揮積極性。
• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
• 依照酒店標準，確保個人形象、衛生和行為的最高標準。
• To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
• 組織和監督廚房員工的培訓，以增進食品製作和廚房管理的技巧。確保所有培訓均得到準確記錄，並且在必要的時間櫃架內按照人力資源部的要求對所有員工進行檢查和考核。
• Ensure all MAF and HACCP guidelines are achieved and maintained. Check monitoring procedures daily
• 確保遵守MAF和HACCP指導方針。每日檢查監控程序。
• Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
• 確保正確的保養和存儲所有設備，正確報告和記錄所有破損和故障設備。
• Be fully conversant with the hotel’s fire, security and emergency procedures
• 準確記錄事故，確保所有隱患均得到檢查，以減少未來事故的發生。
• To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department
• 執行其它由總經理分派的任務，以促進廚房和部門的運作和利潤。
• Works with Executive Chef in manpower planning and management needs
• 和行政總廚一起進行人力規劃和管理需求。
• Works with Executive Chef in the preparation and management of the Department’s budget
• 和行政總廚一起編制和管理部門預算。
• Other reasonable Ad hoc tasks assigned by supervisor
• 其他由主管分配的合理任務
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