西厨行政总厨Executive Western Chef

Executive Western Chef
kitchen operations including Stewarding operations with an emphasis on
maintaining hygienic standards and practices, staff training, and overseeing
the preparation and presentation of a consistent food product which meets
customer’s expectations.
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Adhere to local regulations concerning
health, safety, or other compliance requirements, as well as brand standards
and local policies and procedures.
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Oversees special events and special food promotions
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Makes recipes and maintains up-dated and accurate costing of all dishes
prepared and sold in the Food and Beverage operation
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Develops and writes standard recipes
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Develops new dishes and products
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Takes steps to ensure that outstanding culinary technical skills are
maintained
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Maintains comprehensive product knowledge including ingredients,
equipment, suppliers, markets and current trends and make appropriate
adjustments to kitchen operations accordingly
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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
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Develops with the Director of Food and Beverage popular menus offering
guests value for money in accordance with IHG guidelines
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Plans and organizes with the Director of Food and Beverage successful
Food and Beverage activities in the hotel and overseas
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Sets Food Production and Stewarding goals and develops strategies,
procedures and policies
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Determines with the Finance Director the minimum and maximum stocks of
all food, material and equipment
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Sets standards of all food and equipment purchases in accordance with
ICHG guidelines
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Monitors local competitors and compare their operation with the hotel
Food and Beverage operation