厨师长（饼房/包房）

• Works closely with the Executive Chef in developing and creating new ideas related to the re-invention of the local craftsmanship relevant to the concept of the venues.
与行政总厨紧密合作，开发、创造并重新发明与餐厅概念和当地工艺相关的新想法。
• Work closely with the commis to ensure the food concept; through its crafts (cooking methods, presentations) reflect a computerized reinvention of regional food offerings and traditions.
与厨房员工密切合作，确保食品概念；通过其工艺（烹饪方法，呈现方式）反映了当地食品和传统的重新塑造。
• Ensure that through clearly defined service standards, guidance and feedback, our employees are empowered to make decisions, which supports guest satisfaction and improves morale.
确保通过明确的服务标准、指导和反馈，使我们的员工有权做出决定，支持客户满意度并提高士气。
• Ensure every commis works closely together with Stewarding and Service as partners of the same team, ensuring smooth and memorable guest experiences.
确保每位厨房员工与管事部人员和服务人员紧密合作，做为同队的合作伙伴，确保客人有流畅和难忘的体验。
• Cultivate “We win and lose as teams…” attitude in the team.
培养团队中的“我们以团队为中心”的态度。
• Conduct frequent and thorough inspections on cleanliness and food safety together with the Executive Chef, Assistant Stewarding Manager and Restaurant Manager.
与行政总厨、管事部副经理和餐厅经理一起，对工作区域的清洁和食品安全进行经常性的彻底的检查。
• Work closely with the Stewarding Manager on food safety and HACCP (or local equivalent) requirements.
与管事部经理就食品安全和HACCP（或当地法规）要求进行密切合作。
• Ensure that food purchased has a strong essence of sustainability and supports the growing awareness of what we are eating and drinking.
确保采购具有可持续性的产品，并对我们的饮食拥有超前的意识。
• Spend time in the kitchen sub sections (during peak periods) to ensure that the outlet is managed well by the respective Chef de Parties and optimism performance.
当高峰期时在厨房工作，以确保餐厅由各自的厨房主管进行良好的管理，并优化工作表现。
• Utilize technology available in the hotel and department to optimism productivity, improve service delivery and facilitate internal communication.
利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。
• Welcome guest feedback, monitor and make improvements where necessary.
欢迎客人反馈，必要时进行监控和改进。
• Ensure that menu price and product quality relation is nev