Executive Chef -Western 西餐行政总厨

1.Direct the purchasingdepartment in insisting only the finest raw products is selected and bought, therefore maintaining aconsistent high product quality.
协作采购寻找食品原料及保持食品质量。
2.To assistoutlet Chef’s in menu planning, effective rostering, cost control and otheraspect of organizing, managing and running of their kitchen in an economicalway of highest possible standards.
支持部门厨师长的菜单计划,有效的排班,成本控制,及其他情况安排,人员的安排保证在合理的经济状况。
3.To appraiseand motivate kitchen associates by implementing appropriate and interestingtraining program there byachieving commitment to excellence and maintaining high standards.
通过实施适当和有趣的培训计划，以实现卓越的承诺和保持高标准，评估和激励厨房员工。
4.Comply withMarriott 49 Points Check List. Dictate astrict policy on kitchen, food and associates cleanliness, which will help toprevent any potential hygiene problems.
完成万豪的49条的检查表格,严格执行厨房的规章制度,食品和卫生.减少卫生的隐患。
5.To makedaily inspections of kitchen including all restaurants, store rooms, associatescafeteria and other areas under his control.
每天检查厨房及餐厅,仓库,和其他管辖场所。
6.To developnew ideas in conjunction with department heads which will increase sales,reduce costs or increase the productivity of the kitchen operation.
和部门经理一起研发新的概念去增加收入,减少成本.或提高生产力。
7.To surveyregularly new and trendy restaurants / hotels and be aware of new market trendsto stay ahead of the competitors.
进行市场调查了解市场面对市场竞争。
8.Actpositively to any change required by Management and to implement in aprofessional fashion.
用专业的进取方法执行管理。
9.Be amotivator to kitchen associates at all times by representing a self-confident,energetic and happy manager
不断激励员工增加自信.成为愉快的管理者。
10.Always givecreative and entrepreneurial input, present ideas and be constructive, self-criticaland open minded.
具有创造力的主意,和开放的思想。
11.Ensure thecompliance of Marriott Culture
遵照万豪集团的文化。