主厨房厨师长 Chef De Cuisine

The Chef de Cuisine is responsible for the operations of Kitchen and the delivery of the highest standard of food quality as per Hotel standards and procedures. Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by him. Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen team members. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising.
主厨要负责厨房的日常操作，确保酒店内食品，成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。
1. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
3. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
4. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
5. Focus on constant improvement of Training Manuals and SOP’s.
对具有持续性的人员培训和标准与程序的提高和改善保持关注。
6. Participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
7. Can be asked to work for off site events.
可以被要求进行外卖工作。
8. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
Specific Job Knowledge, Skill and Ability 工作技能技巧要求：
1. Have a variety of boiled, fried, stewed, deduction, simmer, stew, steamed, baked, boiling, soup, the dry goods such as cooking techniques.
掌握各种煎、炒、煮、炸、焖、扣、喂、墩、焗、煲、汤及发干货等技术。
2. A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
是一个精力充沛，创新思想的人，有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验。
3. A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.
是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。
4. Able to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
5. Can convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。
6. PC and basic software knowledge.
计算机基本的软件知识。
7. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
8. Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作，保持冷静解决问题。
9. Able to work in an moist, hot and sometimes loud environment.
能够在潮湿，热和不时吵闹的环境中工作。
10. Maintain excellence in leadership abilities.
保持优秀的领导能力。
11. With a very Pro active and positive attitude to work, and demonstrate flexibility.
具有非常积极和正确的态度对待工作。