行政总厨(J15823)

工作职责：
• To be responsible for the direction and co－ordination of all food preparation functions carried out in all hotel kitchens.
• To make inspection trips through all hotel kitchens to observe conditions, methods and progress of preparation production.
• To make demonstrations to cooks, when necessary, to improve preparation and to introduce new recipes or methods.
• To confer with the Dir of F&B on present and proposed practices and procedures.
• To attend periodic meetings with other Food and Beverage, Executives, department heads and management to co－ordinate kitchen department activities with other departments.
• To make up restaurant menus based on available food, cost, season and estimated business together with the Dir of F&B.
• To confer with the Dir of F&B to consider changes or replacements in equipment, fixtures and procedures throughout departments.
• To conduct departmental meetings for training and discussion.
• To keep a close watch on daily food costs in each outlet and follow up on any fluctuations.
• To do all or part of specifying and ordering food supplies, closely work with purchasing agent in buying.
• To prepare special dishes for demonstration or promotion purposes, if required.
• To meet guests relating to special requests for unusual dishes or banquet requirements.
• To interview applicants for vacancies, working with Human Resources Director on employment and other employee related matters. To keep close watch on payroll costs and schedule staff to meet business fluctuations.
• To constantly stress through training the proper handling of equipment to avoid unnecessary breakage and loss.
• To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
• To know the Hotel‘s fire and safety procedures and the operation of kitchen and fire fighting equipment.
• To interact with guests on a daily basis during meal periods in the restaurants.
任职资格：
• Previous, relevant experience as an Executive Chef
• Excellent leadership skills
• A creative approach to the production of high quality food
• A business focused approach to managing a hotel kitchen
• Excellent communication skills
• Ability to build relationships, internal and external, to the hotel and the Company
• Excellent planning and organizational skills
• Ability to multi－task and meet deadlines
• A current, valid, and relevant trade qualification （proof may be required）
• A certification in management, preferred
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred