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崗位職責/職位描述

Executive Chef 行政總廚

Job Descriptions崗位描述：

1.Responsible for the daily operation and management of the catering kitchen and catering services.

負責餐飲廚房及餐飲服務的日常運營與管理工作。

2.Supervise the work of all employees in the catering kitchen and catering service, control facilities and costs, and increase benefits.

督導餐飲廚房及服務所有員工的工作，管控設施設備與成本，提升效益。

3.Check the quality of the goods received.

檢查所收貨物的品質。

4.Constantly update the cooking archive of all dishes on the menu.

不斷更新菜單上所有菜品的烹飪存檔。

5.Responsible for the preparation, cooking and decoration of all food in the catering kitchen and ensuring the quality standards are met.

負責餐飲廚房所有食品的準備、烹飪、裝飾，并確保達到質量標準。

6.Be involved in menu planning, recommend new dishes and coordinate with all relevant kitchen and restaurant outlets to implement.

參與菜單計劃，推薦新菜，并聯系組織所有相關廚房和餐廳執行新菜的推出。

7. Responsible for interviewing, hiring personnel, familiarizing employees with the hotel, praising, training, advising and suspending employees.

負責面試，聘用人員，使員工熟悉飯店，進行表揚、培訓、勸告、停職的工作。

8.To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.

充分理解并嚴格遵守酒店的規章制度，例如消防，衛生檢疫以及健康安全等。

9.Other matters assigned by the leader

領導交代的其他事宜

Job Requirements 任職要求:

1.At least 5 years working experience in the same position.

同崗位工作經驗5年以上。

2. Received professional technical training and reached the advanced technical level

接受過專業技術訓練，達到高級技術水平。

3.Proficient in kitchen operation management and cost control methods, familiar with the performance, use and maintenance of kitchen equipment.

熟練掌握廚房運作管理及成本控制方法，熟悉廚房各項設備的性能、使用及保養方法。

4.Knowledge of cost accounting, food raw materials and food nutrition.

了解成本核算，食物原料及食品營養知識。