Director of Culinary 厨艺总监

1. Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
为团队成员提供鼓舞人心的领导力、清晰的愿景和方向，确保嘉佩乐品牌、价值观和愿景的传递，为我们的客人和团队成员创造非凡的体验。
2. Understands luxury and focus on quality, have ability & creativity to co create F&B concepts. Communicates expectations, recognizes performance,and produces consistent desired business results.
理解奢华并专注于品质，具备共同创造餐饮概念的能力与创造力。传达期望，认可绩效，并持续产出预期的业务成果。
3. Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
作为所有厨房相关事务的榜样和专家，确保并提供完美、高级、专业且高水准的宾客服务体验。
4. Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
通过有力地展现嘉佩乐文化和服务理念，成为激励团队成员的典范榜样。
5. Oversees and manages the daily operations of the Culinary division and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
监督和管理餐饮部门的日常运营，确保所有团队成员遵守酒店制定的服务标准、部门政策和操作程序。
6. To ensure that the Department Operational Budget is strictly adhered to.
确保严格遵守部门运营预算。
7. Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
独立协调并准备餐饮活动的时间表，与其他餐饮负责人及部门协作，以确保运营顺畅。
8. To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies& Procedures and Minimum Standards.
确保所有餐厅和宴会厅根据既定的概念说明进行高效管理，并遵守公司及酒店的政策、程序和较低标准。
9. Ability to evaluate and draw up annual developments of budget, CAPEX and man power planning.
能够评估并制定年度预算、资本性支出和人力规划的发展方案。
10. Ensures accurate maintenance of recipes, conversion recipes and product specifications.
确保食谱、换算食谱和产品规格的准确维护。
11. Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events.
有效协调厨房会议以实现高效率，并确保厨房团队了解每日及即将发生的事件。
12. Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
确保每日订单准时下达，采购优质的食材，并根据各个厨房的需求进行准备。
13. To participate with the preparation and implementation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
参与制定和实施每个餐厅的年度营销计划，这是餐饮年度营销计划的基础。
14. Monitors and evaluate the activities and trends of competitive restaurants,bars and other hotel's banqueting departments.
监控和评估竞争对手餐厅、酒吧及其他酒店宴会部门的活动和趋势。
15. Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
确保所有同事遵守食品、健康、卫生和安全手册中的健康、卫生和安全准则。
16. Establishes and implement operating standards for the Commissary Kitchen, establish and maintain a streamlined and efficient operation.
为厨房建立并实施操作标准，建立并保持精简高效的运营。
17. Implements and controls performance standards for the Stewarding Operation in Kitchen areas so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
在厨房区域实施并控制管事部运营绩效标准，以达到尽可能高的卫生标准，大限度地减少运营设备破损，并实现资源和设备的精简高效流动。
18. Conducts theoretical, formal and practical (on the job) training for all kitchen staff.
为所有厨房员工进行理论、正式和实践（在职）培训。
19. Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.
负责确保所有厨房员工遵守厨房机器和设备的正确使用和维护规定。
20. Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
通过及时监控和管理库存，确保有效控制所有厨房运营中的食品库存。
21. Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
参加所有员工会议、部门和酒店安排的培训以及其他相关活动，并积极做出贡献。
22. Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction.
处理投诉并解决服务“故障”，在适当的系统下记录所有反馈。确保问题得到及时解决，使客人满意。
23. Ensures updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
通过提出改进建议来提高工作和绩效效率，确保根据酒店标准和业务水平更新标准操作程序。
24. Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
报告工作区域和酒店内的任何问题、损坏或故障，以确保提供的设施和服务完善无缺。
25. Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
确保所有团队成员认识到LQA和Forbes标准的重要性，以提供出色的审计和服务绩效。
26. Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
分析来自直接反馈、评论卡或任何在线评论的客人反馈，并提供战略指导以持续提高整体评分。
27. Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
与其他部门保持紧密的工作关系，以确保运营问题的有效沟通，成为跨部门协作和支持的榜样。
28. Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
监控团队成员的绩效，并提供有效的绩效反馈以进行改进、认可和绩效评估。
29. Mentor and guide individual team members’ growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
指导和引导每位团队成员的成长，确定短期至长期目标以实现，并确保高员工参与度和福利。
30. Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
参与招聘活动，如面试部门新人才和继任计划。
31. Take ownership of individual’s growth and be involved in career progression and succession planning of team members.
对个人成长负责，并参与团队成员的职业发展和继任计划。
32. Proactively identify training needs of team members to ensure enhancement and performance improvement.
主动识别团队成员的培训需求，以确保能力提升和绩效改进。
33. Maintain an image of professional senior management to all guests, team members and the hotel.
在所有客人、团队成员和酒店面前保持专业高级管理层的形象。
34. Protect the privacy and security of guests and coworkers.
保护客人和同事的隐私和安全。
35. Plan and schedule roster according to business level to optimize resources.
根据业务水平规划和安排排班表以优化资源。
36. Be able to perform all tasks within the department and assist in shift coverage when necessary.
能够执行部门内的所有任务，并在必要时协助轮班顶岗。