Executive Chef行政总厨

工作职责
Assumes theduties and responsibilities of the DOFB in his absence
在餐饮总监缺席时承担其任务和职责。
Assists the DOFBin the management of the day to day operation of the kitchen sections andinforms the DOFB of major decisions taken in his/her absence
协助餐饮总监管理餐饮厨房的日常工作，并向餐饮总监通报在其缺席期间的重大决定。
Controls and analyzes, on anon-going basis, the level of the following:
对以下各项的水平进行持续性的控制和分析：
Sales销售、Costs成本、Issuing of food食物发放、
Quality and presentation offood and beverage products食品的质量和外观
Condition and cleanliness offacilities and equipment设施和设备的条件和清洁
Guest satisfaction客人满意度、Marketing市场工作
Develop training plans,develops training material in accordance with IHC guidelines and implementstraining plans for the Food Production employees and other Food and Beverageemployees按照洲际酒店集团的指导方针，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。
Develop and maintainup-dated operations manuals for all Food Production and Stewarding sections为所有食品制作和管事部门人员制作并保持最新的运营手册。
Develop popular menusoffering guests value for money in accordance with IHG guidelines
依照洲际酒店集团指导方针，起制作热门菜单，使客人花的钱物有所值。
Plan and organize successful Food and Beverage activities计划和组织成功的餐饮活动。
Conducts daily briefings andother meetings as needed to obtain optimal results
按需要召开简报会及其它会议，以取得最佳效果。
Attends and participates toother meetings as required by the administrative calendar
按照管理日历的要求，参加并参与其它会议。
Make recipes and maintain up-dated and accurate costing of all dishesprepared and sold in the Food and Beverage operation
制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持最新的准确记录。
Setting Food Productionand Steward goals and developing strategies, procedures and policies
制定食品制作和管事运作目标，以及战略、工作程序和政策。
Determine the minimum and maximum stocks of all food, material and equipment
决定所有食品、材料和设备的最小和最大库存。
Participates in the preparationof the hotel's revenue plan and marketing programs
参与酒店收益计划和市场项目的准备工作
Monitors local competitors andcompare their operation with the hotel Food and Beverage operation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
Keeps aware of trends, systems,practices and equipment in food and beverage through trade literature, hotelshow and site visits
通过行业书籍、酒店表演和现场访问来了解餐饮业的趋势、体系、惯例和设备
Manpower planning andmanagement needs进行人力规划和管理需求。
The preparation andmanagement of the Department’s budget编制和管理部门预算。
Ensure compliance with IHGgroup food safety management system standards.
确保符合集团食品安全管理系统的标准
岗位要求
Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
Problem solving, reasoning,motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力
Diploma or VocationalCertificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书。
15 years experience as a chefor an equivalent combination of education and experience
15年厨房工作经历，或与此相当的教育和相关工作经验结合的背景。