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崗位職責/職位描述

【崗位職責】

1、負責準備餐飲的年度計劃，確保部門目標能完全與酒店目標一致并滿足員工需要。Responsible for preparing the annual Food
and Beverage Business Plan ensuring Divisional Objectives fully address
business objectives of the hotel and needs of employees.

2、購買當地新鮮產品，以保證頻繁更換的菜單的正常供應，總是能為客人提供花樣繁多的菜肴。

Buys locally available
fresh products wherever possible and has limited menus which are changed
frequently to ensure that the guest is always offered a variety of food items.

3、根據市場導向的價格及產品，引進及嘗試市場中出現的新產品。

Introduces and tests the
market with new products which are market-orientated in terms of price and
product.

4、與餐飲總監工作，鼓勵創新，支持市場營銷及促銷活動。

Works together with the DF&B,
encouraging creativity, supporting marketing and up-selling activities.

5、與客人建立和保持和睦的關系，處理所有客人的投訴和要求，以及客人對食物，飲料及產品的詢問。

Establishes a rapport with
guests maintaining good customer relationships handling all guest complaints,
requests and inquiries on food, beverage and products.

【崗位要求】

1、具備在豪華國際品牌酒店擔任行政總廚至少兩至四年的工作經驗（中廚背景優先）；

Minimum two to four years work experience as Executive Chef in a luxury international brand hotel.

2、具備豐富的廚房管理、菜單規劃及實際操作技能方面的知識與經驗；

Extensive knowledge and hands on experience in Kitchen management, menu planning and operational skills.

3、全面了解廚房衛生規范及職業健康與安全標準。

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.