西厨厨师长

MAJOR FUNCTION 主要职能:
The delivery of the highest standard of foodquality as per the Marriott local standards and procedures.
确保所有食品按照万豪标准和程序的高标准，高质量出品。
Administer the entire culinary operation in such amanner as to bring into effect the superior product and service expected forour guests in accordance with policies and procedures adopted by theHotel. The Executive sous Chef mustdevelop long-range plans while resolving daily challenges across the entirespectrum of the department. The Executive sous Chef must thoroughly understandthe basic principles of each component of the management system for F&Boperations.
根据酒店制度和程序要求负责厨房的全部运营管理，为客人提供满意的食品和服务。制定长期计划，处理部门日常需要解决的问题。同时透彻了解管理集团制定的各项制度，以便餐饮部更好的操作运营。
Supervise efficient,productive and profitable kitchen operations and ensure that high standards offood production and presentation are consistent throughout the hotel at alltimes.
监督高效率和高生产率及盈利的厨房运作，确保在任何时候都始终如一的高标准的食物产品。
JOB SPECIFICATION职位要求:
Must have a goodknowledge and understanding of Western and basic Asian cuisines.
必须熟知西餐食品及基本的亚洲菜系。
Must be ‘hands on’and able to practice and demonstrate excellent technical kitchen skills.
熟练及出色的技能。
Must have theability and motivation to create new dishes and establish effective standardsfor all food production and presentation.
必须有足够的能力创建新的菜肴并对食品的出品及展示作出适当的标准。
Must be a goodtrainer.
是一个好的教导师。
At least has three years kitchen experience in 5 star hotel at supervisory level, with a minimumof two years as Restaurant sous chef.
至少3年以上五星酒店主管级，及2年以上西厨副厨师长的工作经验。
Good command ofWritten and Spoken Mandarin
流利的普通话。
Good English skills(written & verbal).
良好的英语口译及书写能力。
Preferred –completed technical education in hospitality or culinary school.
专业的厨师及技术服务学校毕业优先。
Training skills andleadership.
培训技巧及领导技能。
With a verypro-active and positive attitude to work, and demonstrate flexibility.
积极主动的工作态度及很强的适应能力。