行政总厨 Executive Chef

1.负责餐饮厨房日常的经营管理工作;
2.负责餐饮厨房服务品质的维持与提升策划，以及菜单的制定;
3.督导和检查各厨房出品质量，并用量化标准进行审核;
4.主持召开餐饮厨房经营例会或专项业务会议，对业务工作进行协调、检查;
5.督导检查下属部门原材料及各项成本控制;
6.根据季节差异、客人情况研究制定特别菜单;
7.确保厨房的食品安全符合市场监管部门要求和规范;
8.研究当地餐饮市场，极积开创新菜;
9.完成上级其他合理分配的职责和任务;
1. Responsible for the daily operational management of the culinary kitchen.
2. Oversee the maintenance and enhancement of food service quality, and participate in menu development.
3. Supervise and inspect the quality of kitchen output, utilizing quantitative standards for evaluation.
4. Chair operational meetings or specialized business reviews for the culinary department, coordinating and inspecting work progress.
5. Monitor and guide subordinate teams in controlling ingredient and operational costs.
6. Develop seasonal and special menus based on market trends and guest preferences.
7. Ensure all kitchen operations comply with food safety regulations set by market regulatory authorities.
8. Research the local dining market and actively innovate new dishes.
9. Complete other reasonably assigned duties and tasks by superiors.