ID13304 Executive Chef 行政总厨

l Attends and participates to other meetings as required by the administrative calendar
l making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
l Setting Food Production and Stewarding goals and developing strategies, procedures and policies
l Determining the minimum and maximum stocks of all food, material and equipment。
l Setting standards of all food and equipment purchases in accordance with ACCOR guidelines
l Participates in the preparation of the hotel's revenue plan and marketing programs
l Monitors local competitors and compare their operation with the hotel Food and Beverage operation
Developing training plans, develops training material in accordance and implements training plans for the Food Production employees and other Food and Beverage employees
备注：特别说明此岗位（中餐/宴会背景）优先考虑
按照管理日历的要求，参加并参与其它会议制定菜谱，并进行制作和售出制定食品制作和管事运作目标，以及战略、工作程序和政策。控制所有食品、材料库存按照酒店集团指导方针制定所有食品和设备采购的标准参与酒店收益计划和市场项目的准备工作监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较制定培训计划并编写培训材料，并为食 品生产部员工和餐饮部其它员工提供培训管理整个餐饮厨房运营