Banquet Chef 宴会厨师长（粤）

To assist the Director of Culinary and Executive Sous Chefs in the daily operation of the Banquet Kitchen. The Chef de Cuisine requires good leadership qualities, organizational and administrative talent, and is fully responsible for outlet operation.
为协助行政总厨及行政副总厨师的宴会厨房的日常运作。厨师长需要良好的领导素质，组织和管理人才，并全面负责出品操作。
To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
协助英才，以支持烹饪团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
To actively participate in the training, development the culinary colleagues, according to the monthly training plan, Gallop Score “comment cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and
guests.
积极的支持培训和培养厨房的英才， 根据每月的培训计划， “客人评价”的盖勒普分数，卫生质检报告，与其他的重要的部分。
Attends meetings and briefings as instructed by the Banquet Chef, Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
按照厨艺总监的指示出席会议和例会，并且及时，清楚、简明的向相关团队传递相关信息。
Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
为酒店客人和当地市场确定市场需求和趋势，并监控和分析有竞争力的餐厅的菜单和产品。
Knowledge in Hygiene.
在食品安全体系方面的知识。
Good Mandarin proficiency、
Good command in English (verbal & written).
普通话良好、很好的英文掌握能力(口语和书写)