行政总厨 Executive Chef

Only for Expats.
§ 作为酒店所有厨房的生产经理
To function as the Production Manager for all culinary goods and products
§ 确保所有出品均依照品牌标准及酒店要求
Ensuring that all products are in accordance to the Brand Standards and Hotel required Standards of Performance
§ 确保控制食物成本并达成营运计划的目标
Ensures that food cost are kept in line and that Business Plan objectives are achieved
§ 确保专业的人员管理
Ensures professional people management
§ 保证为客人提供最高水平的服务，同时完成部门的商业目标使利润最大化。
Ensures that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
§ 确保最低的成本架构为但同时为客人提供品牌承诺的服务。
Ensures the lowest possible cost structures whist also delivering the Brand Promise to the guests.
§ 知晓并遵守大中华区关于员工餐厅食品卫生安全标准。
Fully aware and follow Associate Restaurant Hygiene Standard.
§ 不断创新，提高餐厅的营业率。
Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.
§ 协助提高酒店知名度和营业额的市场和公共关系的机遇。
Assist in Marketing and Public Relations opportunities to increase awareness and business levels。
§ 与行政委员会积极配合，学习主动灵活的工作方式，为酒店的客人提供最优质的服务。
Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
§ 检查和监督食品生产的每个过程，在适当的时候提供反馈信息。
Tastes and monitors products served throughout the operation, providing feedback where appropriate.
§ 熟悉并严格遵守员工手册及管理人守则中的规章制度，及有关酒店关于防火、卫生、健康和安全的制度。
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook, Managers Guides and the Hotel’s policies concerning fire, hygiene and health and safety.