中厨行政总厨 Chinese Executive Chef

1. Must have a sound knowledge of Chinese cuisine. preparation and presentation
必须具有丰富的中餐食品知识
2. Techniques suitable for chinese restaurant and banqueting Activities.
具有与中厨房、宴会厨房相关的技能
3. To supervise and ensure smooth and efficient operation of the Kitchen Department
保持厨房的日常操作正常。
4. Establishes standards of food quality and preparation and ensures they are strictly adhered to.
保食品质与量的高水平供应。
5. Supervises the issuance / receiving of requisitions, kitchen transfers, food costs, etc.
监督厨房的进货、出货、转移单据，及食品成本等等
6. Develops new menus for promotions and restaurants to ensure continuous progression
创新出品，增加营业收入
7. Supervises preparation of daily market and grocery list, issues maintenance and follow-up
监督每天的市场采购单和食品清单，发出及跟进。
8. Inspects all storerooms, refrigerators, freezers and receiving areas daily
每天检查所有的冰箱、库房、及存放食品的地方。
9. Enforces discipline and hotel regulations
严格遵守酒店的规章制度。
10. Ensures all kitchen areas are always clean and up to standard
确保厨房卫生时刻符合标准。
11. Attends daily briefing and F&B Meeting
参加餐饮部每天的例会
12. Assist the F&B Manager of tasks assigned by the General Manager and those self assigned.
辅助餐饮部经理完成由总经理及其他领导人分派的任务。
13. Takes part in weekly market survey.
参加每周的市场调查。
14. Develops contact with suppliers and checks their operations.
与供应商保持良好关系，并监督他们的运作。
15. Supervises preparation of daily market and grocery list, issues maintenance and follow up.
监督每天的市场采购单和食品清单，发出及跟进。
16. Maintains food cost to favorable level as specified by management.
在菜品的出品质量保持良好的前提下，维持食品成本。
17. Coaches, counsels, disciplines and develops subordinate employees.
训练、顾问、学科和发展下属员工。
18. Adheres and ensures that all policies and procedures, and Staff handbook regulations are abided by.
坚持遵守规章制度及员工手册上的规定。