行政总厨Executive Chef

－ Communicates with General Manager on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives to Executive Sous Chefs and Sous Chefs.
和总经理进行有关厨房管理上的交流，确保行政副总厨和厨师长严格执行
－ Follow up instructions given by General Manager and reports back any observations
执行总经理的指示并及时进行信息反馈。
－ Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side (with help of outlet Managers).
涉及到菜单的编制，推荐新的菜式。
－ Attends all meetings and follows any directives given therein. Advises General Manager on all topics of importance
出席所有会议并且遵循所有指示。在重要问题上给予总经理建议。
－ Confers with each section leader on work schedules, overtime requirements and duty roster.
和所有区域的组长协商工作进程表，加班和执勤表。
－ Streamlines all training requirements between Executive Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.
为了正确的完成指示，要努力使负责培训的行政副总厨，各部门的领导们的所有培训要求以及所有类似同等的安排变得更有效率。
－ Recommends to General Manager changes in kitchen equipment and structure and transmits any recommendations from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
给总经理交付有关厨房的设施更换和改造并且交与厨房的其他建议。讨论未来预算条款和这一年的必需品。
－ Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.
有责任保存所有促销和相关活动，保存菜谱和照片。
－ Responsible for promotions, advertising bring in Guest Chefs and working on promotional theme menus.
负责促销期间，客座厨师负责丰富期间的菜单。
－ Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.
确保正确的卫生程序，检查和控制冷场库去确保食物的更新和卫生。
－ Supervises any VIP parties and set ups, decorations and food displays. Liaisons with other departments, including steward and service for proper co-ordination whenever needed.
监督所有重要聚会的组织，装饰和事物的展示。和其它部门联络，包括任何时间需要的服务。
－ Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.
在服务时间段之前抽查并且再此之后进行对出品食物的定期检查，以防出现问题。
－ Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.
协调食物的订购，对数量和质量进行抽检，对于市场买进的食物要给予关注。