Primary Responsibilities主要职责
Reporting to the General Manager, the primary responsibilities for the Executive Chef include but are not limited to the following:
• Ensure consistency and highest quality in food taste, temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other colleagues under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Director of F&B or relevant senior leadership personnel in Hotel to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions
• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Guide employee orientation for new hires
• Ensure colleagues adhere to hotel regulations re: fire, safety and emergency procedures
• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast
• Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
• Recommend promotions, transfers of colleagues from various outlets for General Manager’s approval
• Monitor colleagues schedules for the assigned outlets
• Conduct section / departmental meetings and colleagues daily briefings
• Manage colleagues appraisal process
• Responsible for proper efficiency and profitable functioning of F&B outlets
Knowledge and Experience知识和经验
• Solid Culinary Knowledge
• Minimum 10 years’ experience in an International Class Hotel with at least 2 years’ experience in a similar capacity
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage
• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a “hands-on” approach
• Positive attitude and high energy level
• Motivator & self-starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge
• Experience in a similar role in a luxury hotel with knowledge of the China market is required
• Working experience in China is an asset
Your team and working environment:
Fairmont Chengdu, situated within the Palm Springs International Centre, is located in the heart of Tianfu New Area and Chengdu Hi-tech Zone and is adjacent to the Century City New International Convention & Exhibition Center, Global Center and the Tianfu Software Park. The hotel features 336 guest rooms, Gold Executive Floor, over 1,350 square meters of meeting facilities, and a collection of F&B concepts including an all-day-dining restaurant Spectrum, CUBE a three-floor concept - lounge, cocktail bar and restaurant, a signature Sichuan Chinese restaurant Chang Yi, and our feature restaurant MIKU occupying the top level of the hotel.
成都棕榈泉费尔蒙酒店坐落于棕榈泉国际中心，地处天府新区的核心区域及成都高新区，毗邻世纪城新国际会展中心，环球中心及天府软件园。
成都棕榈泉费尔蒙酒店设有336间酒店客房，金尊行政楼层，超过1350平方米的会议及宴会设施，以及一系列的餐饮设施，包含全日制餐厅“食百绚” ，三层楼的酒廊、鸡尾酒吧及特色餐厅“Cube”，精品川菜中餐厅“尝艺”，以及位于酒店顶层的“觅”特色餐厅。
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
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