西厨行政副总厨

1.Assistsin managing all food production and stewarding operations with an emphasis onmaintaining hygienic standards and practices, staff training, and overseeingthe preparation and presentation of a consistent food product which meetscustomer’s expectations.

协助在坚持卫生标准和遵守规章的基础上管理所有食品和厨房事务的运营，协助员工培训，监督食品的准备和外观的一致性，从而满足顾客的期望。

2.Adhereto local regulations concerning health, safety, or other compliancerequirements, as well as brand standards and local policies andprocedures.

遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

3.Develop training plans and training material inaccordance with IHC guidelines and implements training plans for the FoodProduction employees and other Food and Beverage employees.

按照洲际酒店集团的指导方针，制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。

4.Developing and maintaining up-dated operations manualsfor all Food Production and Stewarding sections.

协助餐饮总监为所有食品制作和管事部门人员制作并保持最更新的运营手册。

5.Conductsdaily briefings and other meetings as needed to obtain optimal results.

按需要召开简报会及其它会议，以取得理想效果。

6.Attendsand participates to other meetings as required by the administrative calendar.

按照管理日历的要求，参加并参与其它会议。