Chinese Executive Chef 中餐行政总厨

1. Ensures all department’s requirements are submitted/done on or before its due dates
确保在规定时间或在之前将所有部门要求的事情都提交/做好了。
2. Responsible for all the Chinese food / dishes related but not specific to Chinese Restaurant, Chinese Banquet, ADD as well as in any outlet or menu in the hotel, as required by the executive chef.
按照行政总厨要求负责相关的所有中餐食品/菜品但并不仅是具体的中餐馆、中餐宴会、全日制餐厅和酒店任何部门或菜单。
3. Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders, in coordination with Executive Chef.
协助行政总厨，负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。
4. Produces an up-to-date standard recipe file for all food items listed on the menus that includes:
为所有菜单上食品制作一个最新的标准菜谱文件,其中包括：
Sales History 销售记录
Actual cost 实际成本
Potential cost 潜在成本
Production Time 出品时间
Picture of the Finished Product 成品的照片
5. Attends Daily meetings with Executive Chef and ensures relevant information is relayed on to department teams.
和行政总厨出席日常会议并确保相关信息传递给部门团队。
6. Conducts daily chef’s briefing with his teams.
开展日常的厨师短会。
7. Reports directly to the Executive Chef.
直接向行政总厨汇报工作。
8. 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。
9. Ensures operation is running smoothly at all times
确保操作过程一直平稳运行。
10. 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。
11. Coordinate functions and activities with Executive Chef, Sales and F&B department.
协调作用和配合行政总厨，销售和餐饮部门的活动。
12. Maintain interdepartmental working relationships at all times.
维护不同部门间的工作关系
13. 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。
14. 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。
15. Assist and execute inspections of physical aspects of the preparation areas
协助和执行对准备区域的物理方面的检查。
16. Attends to clients’ food tastings/or as required by guests, Executive chef
参与客户的试菜/或满足客人及行政总厨的要求。
17. Implements the FOOD SAFETY AND SANITATION FSMS/HACCP standards and policies at all times
执行食品安全和卫生/ 危害分析和关键环节控制点标准和政策。
18. Responsible of creating new innovative dishes
负责制作新颖的菜品。
19. Responsible in creating new menus, upgrading food quality and presentations in all outlets related to Chinese food or show kitchens.
负责所有中厨食品相关部门和开放式厨房新菜单的创建、提高食品质量和摆盘。
20. Attends kitchen inspection walk-through with the Executive Chef, Hygiene manager and Stewarding Department
与行政总厨，卫生经理和管事部一起参加厨房检查。
21. Establishes and maintain effective employee relations in the department
建立和维护部门内有利的员工关系。
22. Follow hotel rules and regulation at all times
时刻遵守酒店规章制度。
23. Conduct monthly food inventory of all related and responsible kitchen’s / areas with the nominated Finance Representative
每月和指定的财务代表一起盘点相关的且负责的厨房区域食品的库存。
24. Perform any other duties assigned by the Executive Chef
执行行政总厨交办的其他任务