Chinese Kitchen Executive Chef 中厨房行政总厨

1.Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met. 指导和控制所有下属厨房工作人员，以确保所有日常运营事务按时处理并满足客人的期望。
2.Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time
与助理F&B经理和直销店经理协调，确保特定餐厅的运营高效，准时地运作。
3.Prepares duty rosters as directed
按照指示准备值班名册。
4.Monitors the consistency of preparation and presentation in all food production areas to ensure that they conform to the requisite standards.
监控所有食品生产领域的准备和展示的一致性，以确保它们符合必要的标准。
5. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
与采购和供应商联系，以确保订购的所有食品都已交付，并以最具竞争力的价格提供适当的质量。
6.Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
定期检查所有食品交付和储存区域，以确保食品质量和卫生标准得到维持。
7. Assists in the implementation of the annual promotion plan and menu change cycle.
协助实施年度推广计划和菜单变更周期。
8.Helps to ensure that an accurate and up-to-date recipe bank is maintained.
有助于确保保持准确和最新的配方库。
9.Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
协助按照指示进行菜单规划，并相应地利用销售分析和菜单工程技术。
10.Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
协助所有厨房及相关领域保持清洁卫生标准。
11Assists in the controlling and monitoring of all kitchen expenses.
协助控制和监控所有厨房费用。
12.Prepares and submits reports as directed by supervisors.
按照主管的指示准备和提交报告