崗位職責/職位描述

工作職責：
? 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.

任職資格：
? 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