Executive Chef行政总厨

· Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
作为经理，行为举止要符合酒店和品牌的标准。
· Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
· Makes suggestions for improvement.
提出改进建议。
· Manages all kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc.
管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Administration
行政
· Prepare Capex budget and reviews new equipment requirements to ensure quality, output and productivity.
准备资本支出预算，并核查新设备的需求，以确保产品质量、产出及生产力。
- Be aware of new equipment in the market.
关注市场上的新设备。
- Justifies on basis of price versus benefit.
做性价比分析。
- Gets feedback from subordinate on all equipment needs.
从下属处获取所有设备的需求。
· Maintain equipment in good condition to avoid accident and costly repairs. Ensure smooth operation and maximises operating life.
维持设备处于良好的运行状态，避免事故与昂贵的设备维修。确保设备平稳运行，最大限度的发挥设备使用寿命。
- Together with Director of Engineering prepares a check list and preventive maintenance follow-up.
与工程总监一起编制检查表和预防性维修的后续行动。
- Together with the Sous Chefs, ensure that proper training is given and that Stewarding Department is washing the equipment in a proper way.
与厨师长一起，共同确保部门的培训执行到位，管事部使用正确的方式清洗设备。
· Attends meeting in order to have maximum information and to have good communication with other F&B Depts.
出席会议，以便获得尽可能多的信息，并与餐饮其他部门很好的沟通。
− Attends monthly F&B Cost Control meeting.
出席每月餐饮成本控制管理会议。
- Attends daily F&B briefing.
出席每日餐饮部短会。
- Attends weekly F&B meeting.
出席每周餐饮部例会。
- Discuss and solves eventual problem.
讨论并解决突发情况。
· Produces an up-to-date standard recipe file for all food items listed on the menus that includes:
为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：
- Sales History 销售记录
- Actual cost 实际成本
- Potential cost 潜在成本
- Production Time 出品时间
- Picture of the Finished Product 成品的照片
· Responsible for all the Restaurant outlet menus, room service and hotel buffets.
负责所有餐厅、送餐服务和酒店自助餐的菜单，。
· Responsible for subordinate’s career development and promotions, suspension and legal disciplinary actions when necessary.
负责下属的职业发展和晋升，在必要的情况下，留职查看和采取法律惩戒措施。
· Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders.
负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。
· Assists the Hygienist to ensure that Food Safety standards are strictly implemented and followed.
协助食品卫生员进行食品安全的检查，以确保食品安全标准在酒店很好的执行。
· Attends training sessions required of the position.
参加要求参加的培训课程。
· To be aware of functions, new promotions or any other relevant information and inform the kitchen Ambassador as required.
了解会议信息，新的促销活动或其他相关信息，并通知到相关的厨房人员。
· Ensures that all Ambassadors are at work on time according to the roster.
确保所有厨师根据排班按时工作。
· Check that all Ambassadors have completed their time sheet/ cards.
检查所有厨师的工作时间记录表/刷卡记录。
· Accomplish requisition for food and operating supplies for his/ her section & department.
根据部门食材和操作需求，做好申请工作。
· Responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates.
负责最终的授权和批准其所有下属的假期, 其他形式休假，加班要求等类似的休假。
· Prepare spoilage/ breakage report for his/ her section.
为他/她的部门准备损坏/破损报告。
· Responsible for supervising the activities of the Chefs de Partie in the performance of their jobs, ensuring maximum productivity.
负责监督厨房主管们的工作表现，确保生产力最大化。
· Responsible for providing functional assistance to the kitchen cooks during operations.
操作过程，负责提供给厨房厨师功能性的协助。
· Responsible for follow up in the consistent implementation of standard food preparation and presentation established for the outlets and banquet.
负责跟进餐厅和宴会中食品的摆盘与制定的食物的准备标准的一致性。
· Responsible for monitoring and controlling consumption of energy, fuel, water, gas and other supplies in relation to operation.
负责监督和控制能源、燃料、水、天然气和其他与运营相关的物资的消耗。
· Responsible for the compliance in cleaning schedule to maintain sanitation and hygiene in his/ her section as per FSMS/HACCP & department standards.
按照食品安全管理体系和危害分析关键环节控制点及部门标准，按照清洁时间表执行，保持部门的环境卫生和个人卫生。
· Responsible for ensuring sufficient manpower to suit volume of business in his/ her section.
负责确保部门足够的人力，以满足经营所需。
· Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/ her section in the kitchen.
负责确保厨房新鲜食品的供应和其他操作用品的供应。
· Responsible for the proper handling, maintenance and working condition of all equipment in the section.
负责本部门所有设备的准确操作，维保和设备所需的工作条件。
· Performs other related duties & special assignments as required by immediate superior.
执行直属上司要求的其他相关职责和特殊分配的工作。
· Inspects all perishable & other food items received daily and ensure proper storage of these items.
检查所有易腐食品&每日收货的其他食品，并确保合理地存储。
· Check plate & buffet presentations to ensure quality standards, recipes and presentation are achieved.
检查餐盘&自助餐摆台以确保达到质量标准、食谱以及摆台要求。
· Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.
监督本部门所有食品的准备、制作和摆盘，随时监管和保证质量。
· Controls spoilage and food waste and keep it to minimum levels.
管控腐坏和食物浪费，将至最低。
· Inspect all fridges, storage areas and work areas in his section regularly, to ensure all items are in working order and that all items are stored safely.
定期检查所在部门的冰箱、存储区和工作区，确保所有设备处于正常工作状态，并确保所有物品都被安全存储。
· Co-ordinate mise-en-place production required from other sections to ensure availability.
协调其他部门确认物品的可用性，以做好出品的准备工作。
· Create new and innovative products, dishes, plate and buffet presentation.
有创意的创新食品、菜品、摆盘和自助餐台摆台。
· Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
· Check all mis-en-place is sufficient in quantity and completed at the prescribed hours.
检查所有工作所需物品的数量是否充足，并确保在规定时间内完成。
· Interact with individuals outside the hotel such as clients, suppliers, government officials, competitors and other member of the local community.
在酒店外的个人交流，如与客户、供应商、政府官员、竞争对手和其他当地社区的成员的交流。
· Coordinate functions and activities with other Food & Beverage Departments & sales.
协调作用和配合其他餐饮部门&销售的活动。
· Maintain interdepartmental working relationships.
维护与不同部门间的工作关系。
· It is a company policy that the Executive Chef may be sent for a temporary assignment within the country or abroad to a sister hotel or F&B related establishment.
公司政策声明行政总厨可能会被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。
· Ensures food quality and food production standard practices are well maintained at all times.
确保食品质量和食品出品标准操都按照标准和要求执行。
· Ensures that production is done according to the standard recipes at all times.
确保出品都是根据标准的食谱所做。
· Assist or execute inspections of physical aspects of the preparation areas.
协助或执行对准备区域的物理方面的检查。
· Responsible of creating new innovative dishes
负责制作新颖的菜品。
· Knowledgeable on the principles of cooking for both international and local cuisine.
掌握国际和当地美食烹饪的原理。
· Complies with cost control procedures for food preparation.
按照成本管控原则，准备食物。
· Capable of preparing standardized recipe cards.
具有准备标准化食谱卡的能力。
· Conduct monthly food inventory of the kitchen with the Finance Representative
每月与财务代表盘点厨房的食物库存。
· Checks storeroom requisition and market list.
检查库存申请单和市场清单。
· Operating Food Cost.
成本控制。
· Cleanliness, sanitation and hygiene.
清洁，环境卫生和个人卫生。
· Perform related duties and special projects as assigned
履行相关职责和被分配的特殊项目。
Financial and Revenue Responsibilities
财务及收入职责
· Implements an effective program in maintaining the ideal food and labour cost of the whole department.
实现一个维持理想的食品和整个部门的劳动力成本的有效程序。
· Supervises the function of all kitchen talents, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.
监督所有厨房厨师的工作、设施和成本，从而达到整个餐饮部利润的最大化。
Learning & Development and Talent & Culture
学习与发展和人才与文化
· Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimization
确保提供给人才一个没有歧视、骚扰和危险的工作环境。
· Treat complaints of harassment and discrimination promptly and confidentially.
及时并且保密地处理骚扰、歧视的投诉。
· Treat customers and colleagues from all cultural groups with respect and sensitivity.
尊重及灵敏地对待来至不同文化群体的每一位客人和同事。
· Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
识别和处理可能导致跨文化冲突或误解的问题。
· Develop formal training plans and conduct on the job training sessions for kitchen talents together with Department heads and sous chefs in kitchen.
为厨房初始，部门主管和助理厨师，制定正规的培训计划，开展在职培训课程。
· Identify training needs at the kitchen Department, develop & implements training for the Kitchen department talent.
明确厨房部门培训需求，对厨房厨师发展并开展培训。
· Interviews, orients and hires talents for the kitchen Department.
面试，确定职位及雇佣厨房厨师。
· Coach, counsel and disciplines kitchen Department in accordance to the Hotel's policy.
按照酒店的政策，指导、劝告和训导厨房厨师。
Customer Service
宾客服务
· Provide training to support quality standards to ensure a luxury guest experience.
提供培训从而保证质量标准，确保奢华顾客的体验经历。
· Greet and be generous to all guests and colleagues and always willing to offer the assistance.
热情大方地回应客人及同事，并乐于助人。
· Maintain talent relations.
维护好与同事间的关系
· Strictly follow and practice our Standard Greeting.
严格遵循和实践我们的标准的问候方式。
· Highly conversant in both the local language and English.
善于运用当地语言和英语进行对话。
· Interact with Guests.
和客人进行互动交流。
Management and Leadership of the Kitchen Team
管理、领导厨房团队
· Modifies working methods to comply with the brand philosophy.
与品牌理念一致的工作方法。
· Passes on information to other departments and to his/her team; receives information, trickles it down etc.
传递与接收其他部门的相关信息。
· Ensures that the associate under his/her responsibility behaves and is dressed to the highest standard.
确保在他的管理下的同事，仪容仪表举止行为等时刻表现出最好的状态。
· Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围，以提高成员的团队意识和积极性。
· Prepares the work schedules for the team (days off, holidays & replacements).
安排团队的工作排班表（包括正常轮休，假期和替换）。
· Organizes working meetings for the team.
组织团队工作会议。
· Helps prepare and implement the training plan for the department.
帮助准备和实施部门培训计划。
· Recruits team talent and occasional temps as necessary.
招聘团队需要的人员及临时工。
· Carries out annual performance appraisals for subordinate.
对下属施行年度绩效评估
· Check that work is organized for maximum efficiency for the whole kitchen.
检查工作组织规划的合理性，以最大限度地提高整体效率。
· Organizes the kitchen in line with activity forecasts.
合理调配人手，最大限度满足活动预期的要求。
· Integrates, trains and supervises apprentices, Commis Chefs, dishwashers and Chefs de Partie
整合、培训和监督学徒、厨师、洗碗工和厨房主管的工作。
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
· Ensures the whole team is fully involved and motivated, by taking every person's needs into consideration.
通过考虑每个个体的需求，确保整体团队成员的充分参与和激励。
· Manages the team's work schedule in compliance with social legislation.
管理团队的工作进度，并符合当地的社会与法律
· Ensures that the talent under his/her responsibility behaves and is dressed to the highest standard.
确保在其的管理下厨师，时刻保持最好的状态。
Main Complexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensure that all potential and real Hazards are reported immediately and rectified.
确保立即报告和纠正所有潜在的和实际的危险。
· Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
熟悉各个部门的消防、紧急和炸弹处理程序。
· Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and colleagues.
为了客人们和同事们的安全，必须确保所有的紧急程序都已经预演、落实和实施。
· Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。
· Ensure all talents within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.
确保部门内所有人才都是采用安全的工作方式，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。
· Use safe manual handling techniques and practice safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.
遵循雅高健康、安全和环境政策，养成使用安全操作手册和安全操作的工作习惯，维护程序，减少对环境的影响和防止污染。