行政总厨 Executive Chef

Responsible forpreparing the annual Food and Beverage Business Plan ensuring DivisionalObjectives fully address business objectives of the hotel and needs of associates.
负责准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。
Prepares and regularlyupdates Food and Beverage Departmental Budget in close cooperation with theGeneral Manager and Director of Food and Beverage, ensuring targets are met andcosts are effectively controlled.
准备及与总经理和餐饮总监紧密合作，定期更新餐饮预算，确保达到预期目标及有效控制成本。
Buys locally availablefresh products wherever possible and has limited menus which are changedfrequently to ensure that the guest is always offered a variety of food items.
购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。
Oversees the planningof menus and utilisation of food surpluses and leftovers, taking into accountprobable number of guests, market conditions, and popularity of various dishesand frequency of menu.
考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料，
Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs foodapportionment policy to control costs.
指导食物订购的方向，以控制成本。
Introduces and teststhe market with new products which are market-orientated in terms of price andproduct.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Frequently verifiesthat only fresh products are used in Food & Beverage preparation.
经常核实餐饮准备中的必备的新鲜食物。
Serves fresh food toguests, which is prepared a la minute which is consistently of high quality,and which reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。
Supervises OutletChefs and Commissary Kitchen personnel and coordinates their assignments toensure economical and timely food production.
监督各厨房厨师及中央厨房人员，协调他们的工作任务，确保经济省时的食物生产。
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。
Frequently tastes foodand beverage in all outlets and is demanding and critical in standards andquality.
经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special dishesand develops innovative recipes.
设计特殊菜肴，以及发展革新的烹饪处方。
Establishes andenforces nutrition and sanitation standards for all restaurants.
建立及加强食品营养以及各餐厅的卫生环境。
Works together withthe DF&B, encouraging creativity, supporting marketing and up-sellingactivities.
与餐饮行政总监工作，鼓励创新，支持市场营销及促销活动。
Establishes a rapportwith guests maintaining good customer relationships handling all guestcomplaints, requests and inquiries on food, beverage and products.
与客人建立和保持和睦的关系，处理所有客人的投诉和要求，以及客人对食物，饮料及产品的询问。
Spends time in theoutlets (during peak periods) to ensure that the outlet is managed well by therespective Chef de Cuisine, meeting brand standards and guest expectations.
花时间到各厨房（就餐高峰期）巡视，确保各厨房在厨师长的管理下能良好运转，符合品牌标准及达到客人的要求。
Is demanding andcritical when it comes to food quality and service standards.
对食物质量及服务标准要有严格的要求。
Focuses attention onimproving productivity levels and the need to prudently manage food/ payrollcosts within acceptable guidelines, ensuring optimum deployment and efficiencyof all equipment.
专注发展各层生产力，以及需要谨慎地管理食物和工资成本，使其控制在可接受的方针内，并确保执行能最佳地展开及有效地使用各设备。
Establishes awell-organised Food Store, maintaining close control on the consumption offood, stores and inventory control. Physical inventories of all supplies and operating equipment are to betaken on a monthly and a quarterly basis respectively.
建立具有良好组织性的食物库存，保持紧密的食物消费控制，储存及库存总量的控制。每月及每一季度对所有供应及设备营运情况进行合理地盘点。
Delegatesappropriately duties and responsibilities to equipped and resourceful associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
授予合适的职责及任务以整理及丰富人力资源，培育和发展员工，同时确保营运标准及保持工作安全。