Executive Chef 行政总厨

KEY ROLES & RESPONSIBILITIES主要的任务和责任
Executive
-Ensure that the Outlets Operational budget is in line and costs are strictly controlled to maximum profitability.
确保各分部门运营预算是符合的，严格地控制成本最大化提高利润率。
-Identify market needs and trends in terms of food menus for both hotel guests and the local market. Design standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations
依据市场需求和趋势为酒店顾客和当地市场制定食品菜单，设计标准配方以便确保在食品生产中保持始终如一的质量，而满足顾客的需求和期望。
-Ensures that all safety rules, emergency procedures and fire prevention are strictly enforced
确保严格地执行所有的安全规章及紧急事件程序。
-Plan and organize all training activities within the dept. Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs.
在部门内部计划和组织所有的培训，为同事确定必要权限和提供培训或者其他活动满足这些需要。
QUALIFICATIONS
任职资格
-Solid Culinary Knowledge.
具有扎实的烹饪知识。
-Good communicator with fluency in English. Ability to communicate in a Mandarin, where the hotel operates is desirable.
流利地使用英语进行沟通。能够使用普通话交流更佳。
-Excellent leadership, interpersonal and communication skills.
优秀的领导力，人际交流及沟通能力。
-Good understanding of budgeting, forecasting, expenses and payroll control.
对预算，预测，费用和工资控制有良好的理解。
-Minimum 8 years of experience in managing culinary operations in a luxury hotel gained from working in key cities / resorts destinations globally.
至少8年全球主要城市和度假村奢华酒店厨房运作。