Western Chef 西厨厨师长

Primary Responsibilities 主要职责：
· Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
· Control and analyze on a on-going basis the following:
Quality levels of production and presentation.
Guest satisfaction.
Merchandising and Marketing.
Operating food cost.
Cleanliness, sanitation, hygiene.
· Inspects perishable food items received for quality control.
· Passes onto the Purchasing Manager daily market list requirements.
· Produces up-to-date standard recipe file for all food items listed on the menus, to include.
· Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
· Conduct such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.
· Develop formal training plans and conducts on the job training sessions for kitchen employees.
· Provide functional assistance and direction to the kitchen operation.
· Maintain interdepartmental working relationships.
· 监督厨房所有员工的工作，控制设施及成本，以尽可能增加效益。
· 控制并分析以下各项：饭菜质量及外观、客人满意、销售及促销、饭菜成本、卫生。
· 送交采购部每天所需的采购单。
· 要不断更新菜单上所有菜品的烹饪存档。
· 负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准。
· 负责面试，聘用人员，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。
· 保持部门之间良好的工作关系。
Knowledge and Experience 知识和经验:
· College degree or above.
· Minimum 2 years’ same position experience in 4 or 5 Star hotel.
· Acknowledged managerial skills.
· Perfect knowledge of HACCP guidelines.
· 大专学历。
· 至少2年高星级酒店同岗位工作经验。
· 具有相关管理技能。
· 熟知HACCP知识.