Executive Chef 行政总厨

DUTIES AND RESPONSIBILITIES工作职责

FINANCIAL RETURNS 财务回报: 

• Manages all functions of the Food Production to achieve the optimum departmental profit.
  控制好食品出品来达到部门最大利益。
• Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation. 
  做好食品控制来保证出品的水平及卫生。
• Oversees special events and special food promotions.
  监督特别节日的特别食品推广。
• Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
  在餐饮部运作中为所有菜式制作标准菜谱, 保持菜式的新颖性, 做好菜式的成本控制及销售。
• Develops and writes standard recipes 
  制作标准菜谱
• Develops new dishes and products 
  创作新菜式及出品
• Takes steps to ensure that outstanding culinary technical skills are maintained 
  采取有效措施保证烹调技术地的水平一致。
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly 
  具备全面的知识包括: 菜式成分, 设备, 供应商, 食品当前流行趋势, 有针对性的对厨房运作进行改革。
• Controls and analyzes, on an on-going basis, the level of the following: 
  在发展的基础上控制及分析好以下内容:
  Sales 销售
  Costs 成本
  Issuing of food 食物的推广
  Quality and presentation of food products 食物的卖相及质量
  Condition and cleanliness of facilities and equipment 设备的运作及清洁
  Guest satisfaction 顾客满意程度
  Marketing 市场推广
• Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees. 
  制定培训计划, 按照洲际集团标准准备培训资料, 对出品部及其他相关餐饮部员工进行培训。
• Develops with the Food and Beverage Manager popular menus offering guests value for money in accordance with ICHG guidelines. 
  按照洲际集团标准为顾客提供相关菜谱。
• Plans and organizes with the Food and Beverage Manager successful Food and Beverage activities in the hotel and overseas. 
  在海外及酒店内部与餐饮部经理共同制定及规划相关餐饮活动。
• Attends and participates to other meetings as required by the administrative calendar 
  按照总部日程表参加各会议。
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• Sets Food Production and develops strategies, procedures and policies

制定相关食物出品, 制定发展战略, 程序及政策。

• Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment 

与财务总监一起决定食物, 原料及设备的最大及最少库存。

• Sets standards of all food and equipment purchases in accordance with ICHG guidelines 

按照洲际集团标准制定所有食品及设备的购买程序。

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

留意酒店相关竞争对手的活动, 与酒店的相关活动作出比较。

• Actively pursue HOE breakage controlling，ensure quarterly inventory breakage under 0.3%

积极的实行酒店营运设备破损率控制，并保证每季度盘点破损率控制在0.3%以下。

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets 

协助上司准备并管理部门预算，并了解财务目标

• Recycles where-ever possible and enforces cost saving measures to staff

在任何可能的情况下进行资源循环利用，增强员工的成本控制意识。

PEOPLE 员工团队: 

• Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include :
  与人力资源总监一起工作保证部门员工的工作成绩，职责包括：
• Plans for future staffing needs. 
  计划未来员工的需要。
• Recruits in line with company guidelines.
  根据公司方针招聘部门员工。
• Prepares detailed induction programmes for new staff.
  为新员工准备详细的引导资料。
• Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation. 
  维持一整套综合的，合时的和以客人为中心的部门标准和程序，并监督它们的贯彻情况。
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs. 
  确保厨房员工的培训需要分析得到贯彻执行， 培训计划的设计和实施与需要相一致。
• Conducts probation and formal performance appraisal in line with company guidelines.
  在公司政策方针指导下提供部门试用期员工和正式员工工作评估意见。
• Maintains up to date staff records and approves leave requests etc.
  随时更新部门员工信息及批准员工请辞要求。
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
  指导，忠告和约束员工，提供有建设性的意见来提高工作成绩。
• Regularly communicates with staff and maintains good relations.
  定期与员工进行交流，同员工之间保持良好的关系。
• Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required.
  通过对商业价值与导向的清晰交流来鼓励他人进行自我超越，认可表现出色的员工并提供管理支持。
• Develop potential of others through training, coaching and development opportunities.
  通过不断的培训，指导和提供发展机会来发掘他人的潜力。

GUEST EXPERIENCE 宾客体验: 

• Interact with guests to ensure expectations are being met.
  与所有内外客户建立并保持积极的关系以保证超越其需求。
• Take action to address these needs in order to exceed their expectations.
  采取行动来满足这些需求并努力超越其期望。
• Create a positive hotel image in every interaction with internal and external customers.
  在与内部和外部客户的协作过程中建立积极的酒店形象。
• Adhere to hotel brand standards.
  遵守酒店品牌标准。
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests.
  对酒店产品与服务的知识有着充分的了解，从而更好的向宾客解释并销售我们的服务与设施。
• Assist guests and escort them to locations within the hotel at their request.
  根据宾客的要求，协助并护送他们至酒店范围内的地点。
• Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs.
  对酒店特殊项目及活动的信息的了解，从而能够对客户需求做出回应。
• Maintain current Hotel information to be able to provide information to guests.
  掌握目前酒店的信息，从而能够向宾客提供信息。

RESPONSIBLE BUSINESS 企业责任: 

• Demonstrate an interest in and an understanding of issues relevant to your department and hotel and keep your knowledge up to date, including legislative information.
  对于自己部门及酒店业务方面的工作展示出兴趣和理解力，不断更新所掌握的知识，包括立法方面的知识。
• Understands the hotel’s business priorities, products and services and has a good grasp how the department is run.
  理解酒店的优先业务、产品及服务，并清楚地了解部门的运营。
• Brings best practice to the attention of department, shares new ideas that have been read about or discovered.
  充分关注部门的运作，分享自己看到或发现的新想法。
• Clearly understands how their own role and the role of others impact employee satisfaction, guests and department performance.
  清楚地了解自己的角色及其他与员工满意度，宾客及部门绩效相关职位的角色。

QUALIFICATIONS AND REQUIREMENTS任职要求

Required Skills技能要求 –

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
  完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
  持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
• Problem solving, reasoning, motivating, organizational and training abilities.
  具有解决问题，推理，号召，组织和培训能力。

Qualifications学历–

• Diploma or Vocational Certificate in Culinary Skills or related field.
  餐饮技能或相关专业的大专学历或职业证书。

Experience经历 –

• 5 years’ experience as a chef or an equivalent combination of education, experience and management.
  5年厨师工作及管理经历，或与此相当的教育和相关工作经验结合的背景。