行政总厨 Executive Chef

1.To ensure guest services and products are delivered according to the standard to meet and exceed guest expectations. To achieve departmental goals, in terms of guest satisfaction， financial targets, associates training and high associate morale.
确保对客服务及食物出品符合酒店的标准并力争满足及超越客人期望。树立部门奋斗目标，包括客人满意率，财务报告，人才培训及鼓舞人才工作士气等。
2.Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
3.Manages all food and beverage personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.
管理所有餐饮人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
4.Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
5.Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
6.Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。