Executive Chef 行政总厨

       1.Plans menus with Outlet Chefs and Managers. This involves:

• Preparing menus, considering number of guests, market condition popularity of various dishes, recent menus and religious or other holidays. 
• Cooperating closely with the Banquet Manager when a banquet or other special occasion is involved. Assign prices for future menus. 
• Arranging for printing of menu and posting copy of it in a prominent place in the kitchen or distributing a copy to each chef or cook. 

          同各部门经理及厨师长协商制作菜单。其中包括：

• 准备菜单、客人数量、受大众欢迎的菜肴多样化的市场、最新的菜单、宗教及其他节假日。
• 当有宴会或其他特殊活动时同宴会厅经理共同协商菜单并定价。
• 安排菜单的印刷并复印一份放在厨房显著的位置，同时分发各厨房每人一份。

       2.Determines the standard of food supplies and equipment. 

          决定食品供应商及设备的。

       3.Approves food requisitions as needed. 

          必要时审批食品供求表。

       4.Inspects the quality of food received. 

          检查收货食品的质量。

        5.Oversees cooking in conformance with the hotel policies. 

• Inspects method of food preparation and cooking. 
•  Sets and inspects sizes of portions.

           根据酒店的标准监督所有的烹饪。

• 检查食品的准备及烹饪
• 设置并检查每例食品的大小

        6.Develop special dishes and create recipes.

           同总管事共同监测确保所有厨房设备的卫生及所有设备的正常运作。

        7.Liaises with the Chief Steward to ensure all kitchens and equipment are maintained in a sanitary condition and adequate supply of operating equipment is always available.

           同管事部经理沟通确保所有厨房处于卫生环境下，设备维护处于良好状态以及操作设备的适当供给。

        8.Liaise with F&B Service Managers, Outlet Managers and Banquet Manager on day-to-day requirements for specials buffet set ups, timing, VIP requirements and other operational requirements.

           同餐饮服务经理、餐厅经理、协商每天面临的特殊需求：特殊自助餐台搭设、时间安排、重要客人需求及其他运作需求。

        9.Liaises with the Chief Engineer on day-to-day maintenance requirements and plans maintenance program for all kitchens.

           同工程总监沟通有关所有厨房每天的设备维修以及保养计划。

        10.Ensures plate presentation is consistent and constantly reviewed. 

           保持产品外观及卖相一贯及经常修订。

Required skills 相关技能

        1.Excellent knowledge, skills and techniques of fined dining

           优异的烹饪知识，技能和技巧

        2.Strong leadership and organizational abilities and must have Training accreditation. Good command of English and a good communicator.

           领导能力、组织能力及培训资格。具有良好的英语基础和良好的沟通能力。

        8.At least has10 years kitchen experience in 5 Star Hotel and at least 5 years at supervisory level.

           至少有10年以上五星级酒店工作经验，至少5年管理经验。