行政总厨 Executive Chef

1.发展，维持及更新部门营运编制，反映出组织内的政策与程序，工作流程及表现标准，确保编制的回顾及反映出准确的变更
Develops, maintains and updates a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.
2.负责准备餐饮的年度商业营运计划，确保部门目标能完全与酒店目标一致并满足员工需要。
Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of Associates.
3.与总经理和餐饮部总监密切合作准备和定期更新餐饮部预算，确保达到预算目标并且有效控制成本。
Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled.
4.监督各厨房厨师及备餐厨房人员，协调他们的工作任务，确保经济省时的食物生产
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
5.观察食物准备及烹饪的方法、食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
6经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality.
7.了解关于员工及行业关系的法律、法规，熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Is knowledgeable in statutory legislation in associate and industrial relations, understanding and strictly adhering to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety.
8.始终展现负责的管理和行为，并以积极的形象代表酒店管理团队和凯悦酒店集团。
Exercises responsible management and behaviour at all times and positively representing the Hotel Management Team and Hyatt Hotels Corporation.
9.根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to requests to undertake any reasonable tasks and secondary duties and changes as dictated by the Hotel, industry & company.