行政总厨Executive Chef

财务回报：
为酒店管理层准备各项预测、计划和部门生产报告。参与准备酒店年度预算，并设定部门目标。
对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。
FINANCIAL RETURNS:
Complete forecasts, plans, and departmental production reports for management.
Participate inthe preparation of the hotel’s annual budget and the setting of departmental
goals.
Maintain updated and accurate costing and documentation of all dishes prepared and sold
in the food and beverage operations.
员工团队：
处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。
遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。
通过与其它部门进行日常沟通和协作促进团队合作，提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。
根据公司规定和政策，对员工工资、工作规程或其它人力资源相关事务提出建议或初拟方案。
PEOPLE:
Manage day-to-day kitchen activities, plan and assign work, and establish performance
and development goals for team members. Provide mentoring, coaching, and
regular feedback to help manage conflict and improve team member performance.
Educate and train team members in compliance with brand standards, service behaviours,
and governmental regulations. Ensure staff has the tools, training, and
equipment to carry out job duties.
Promote teamwork and quality service through daily communication and coordination with other
departments. Assist sales, catering and banquet staff with banquets, parties
and other special events.
Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related
actions in accordance with company rules and policies.
宾客体验：
获取宾客反馈，不断提高食品品质及成品质量。协助发现并解决客户有关厨房服务的疑问和问题。协助餐饮总监设计菜单、餐饮搭配、餐桌布局及装饰等。
GUEST EXPERIENCE:
Solicit guest feedback to improve food and presentation quality.
Assist with addressing customer questions and issues relating to kitchen services.
Assist Food and Beverage Director with menu planning, food and beverage
coordination, table arrangements, decoration options, etc
企业责任：
确保所有菜品制作和成品均符合配方要求和相应标准。
为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。
维护相关流程，确保食物和酒水产品、库存及设备的安全和正确储存。及时订购补充物资，避免浪费，防止偷盗。
RESPONSIBLE BUSINESS:
Ensure that all menu items are prepared and presented according to established recipes
and standards.
Develop menu design and concepts for all food and/or bar outlets, and catering events.
Monitor competitor and industry trends.
Maintain procedures to ensure the security and proper storage of food and beverage
products, inventory and equipment. Replenish supplies in a timely manner and
minimise waste and pilferage.
Ensure that all kitchen equipment and storerooms are in proper operational condition
and are cleaned on a regular basis.
Adhere to governmental regulations as well as brand standards and hotel or company
policies and procedures.
任职要求:
具备扎实的烹饪实操能力，擅长菜品研发制作，拥有个人厨艺特长；拥有国际联号酒店同岗位工作经验，熟悉国际品牌厨房运营标准与管理体系；有海南地区酒店从业经历者优先；
QUALIFICATIONSAND REQUIREMENTS
1. Possess solid practical cooking skills, excel in dish R&D and creation with personal culinary specialties.
2. Have prior working experience in the same role at international hotel chains, familiar with kitchen operation standards and management systems of international‑brand properties.
3. Candidates with previous hotel working experience in Hainan are preferred.