Executive Chef 行政总厨

BASIC FUNCTION基本职责
1.      Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
监督厨房所有员工的工作，控制设施及成本，以尽可能增加效益。
2.     Control and analyze on a on-going basis the following:
控制并分析以下各项：
1)     Quality levels of production and presentation
饭菜质量及外观
2)     Guest satisfaction
客人满意
3)     Merchandising and Marketing
销售及促销
4)     Operating food cost
食品成本
5)     Cleanliness, sanitation, hygiene
干净、卫生、清洁
JOB SPECIFICATION工作要求
1.Working productively
高效生产
2.Managing time & stress
调整时间调节压力
3.Living with change
勇于变革
4.Thinking creatively
主动创新
5.Secondary school with technical or apprenticeship training..
中学，受过专业训练或学徒训练
6.Minimum 12 years of experience.
至少12年工作经验
7.Building teams
团队的建设
8.Using participative decision making
参与性决策
9.Managing conflict
解决冲突