About The Role

Communicates with Director of Operation on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives to Chef de Partie and Demi Chefs. 和运营总监进行有关厨房管理上的交流，确保厨师主管和厨师领班严格执行。 2. Follow up instructions given by Director of Operation and reports back any observations. 执行运营总监的指示并及时进行信息反馈。 3. Is strongly involved in menu planning and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side (with help of outlet Managers) 涉及到菜单的编制，推荐新的菜式。指挥相关的处方和服务方面。 4. Attends all meetings and follows any directives given therein. Advises Director of Operation on all topics of importance. 出席所有会议并且遵循所有指示。在重要问题上给予运营总监建议。 5. Confers with each section leader on work schedules, overtime requirements and duty roster. 和所有区域的组长协商工作进程表，加班和执勤表。 6. Streamlines all training requirements between Executive Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions. 为了正确的完成指示，要努力使负责培训的厨房团队，各部门的领导们的所有培训要求以及所有类似同等的安排变得更有效率。 7. Recommends to Director of Operation changes in kitchen equipment and structure and transmits any recommendations from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year. 给营运总监交付有关厨房的设施更换和改造并且交与厨房的其他建议。讨论未来预算条款和这一年的必需品。 8. Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs. 有责任保存所有促销和相关活动，保存菜谱和照片。 9. Responsible for promotions, advertising bring in Guest Chefs and working on promotional theme menus. 负责促销期间，客座厨师负责丰富期间的菜单。 10. Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness. 确保正确的卫生程序，检查和控制冷场库去确保食物的更新和卫生。 11. Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system. 在各种厨房安置食物成本控制和使之和FBI系统类似。 12. Supervises any VIP parties and set ups, decorations and food displays. Liaisons with other departments, including steward and service for proper co-ordination whenever needed. 监督所有重要聚会的组织，装饰和事物的展示。和其它部门联络，包括任何时间需要的服务。 13. Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies. 在服务时间段之前抽查并且再此之后进行对出品食物的定期检查，以防出现问题可以马上关注。 14. Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products. 协调食物的订购从仓库和市场，对数量和质量进行抽检，对于市场买进的食物要给予关注。 15. Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids. 了解趋势，运用购物杂志和其他辅助材料更好的为食品行业服务。 16. Evaluates the performance of the kitchen staff and gives the Director of Operation any recommendations for promotions or other actions. 对厨房员工进行评估并汇报给运营总监。 17. Signs and checks all requisitions from other kitchen departments. 签名核对所有厨房的申请。 18. Conducts interviews and makes decisions on recruiting new staff members. 参与面试并挑选新的员工。 19. Perform other related duties and special projects. 根据工作需要，履行其它的工作职责和特殊的任务。 20. Carry out other tasks as directed by your supervisors. 执行由上级交待的其他工作。 21. To undertake any other reasonable task or request as directed by the management. 接受支援其他部门的任务或要求的安排。 22. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要，该部门有权更改或补充该职位描述。 JOB SPECIFICATION职位要求 : •At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all. 应与其它部门和与员工保持良好的工作关系，确保更好的合作。 •Should have a Certificate of Hotel and Catering Kitchen Apprentice. Experience of 10-12 years in progressively more responsible positions within kitchen of good standing, for this location earlier. Marriott experience would be an advantage. 需要具备酒店工作证明书。10-12年在正要岗位工作的经验，有万豪的工作经验为更好。 •To undertake any other reasonable task or request as directed by the management. 接受部门其他合理的任务或要求的安排

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主厨房厨师长

About The Role