招聘Executive Chef行政总厨_三亚理文索菲特度假酒店招聘信息-最佳东方

• Ensures Ambassador’s annual vacation leaves are well executed according to plan
• 确保大使的年假都按计划执行。
• Conducts daily chef’s briefing
• 开展日常的厨师短会。
• Reports directly to Director of F&B \ General Manager
• 直接向餐饮总监、总经理汇报工作。
• Ensures to maintain Ambassador’s highest productivity and efficiency level at all times
• 确保时刻维持大使的最高生产力和效率水平。
• Provides functional assistance and direction to the kitchen operation
• 为厨房操作提供功能性的帮助和方向。
• Ensures operation is running smoothly at all times
• 确保操作过程一直平稳运行。
• 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。
• 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。
• Conduct functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity.
• 行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。
• 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作都得到良好的维持。
• 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。
• Attends to clients’ food tastings/or as required by guests
• 参与客户的试菜/或满足客人要求。
• Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
• 执行食品安全和卫生或者危害分析和关键环节控制点标准和政策。
• Responsible of creating new innovative dishes
• 负责制作新颖的菜品。
• Responsible in creating new menus, upgrading food quality and presentations
• 负责创建新菜单、提高食品质量和摆盘展示。
• Delegate work to his assistants and Sous Chefs
• 分工给他的助理和副厨师长们。
• Attends kitchen inspection walk-through with the Stewarding Department
• 与管事部一起参加厨房检查。
• Establishes and maintain effective employee relations in the department
• 建立和维护部门内有利的员工关系。
• Follow hotel rules and regulation at all times
• 时刻遵守酒店规章制度。

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