岗位职责1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划2、保证所有的厨房正常工作3、检查厨师的仪容仪表及个人卫生4、确保所有采购食品的质量5、建立各种控制体系（卫生、成本等）正常运作6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单岗位要求1、大专及以上学历,同岗位工作经验3年以上工作经验2、懂得成本核算，食物原料及食品营养知识

When you join the Sheraton family, you become a member of its global community.  We’ve been a place to gather and connect since 1937.  At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service.  If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.Accountable for overall success of the daily kitchen operations.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports.  Key purpose on enforcing operational health and safety criteria and international food hygiene regulations.Critical tasks such as ensuring culinary standards and responsibilities are met, hygiene specific, leading team, maintaining culinary goals.Core work activities include:• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures• Maintains purchasing, receiving and food storage standards• Operates and maintains all department equipment and reports malfunctions• Assists in determining how food should be presented and creates decorative food displaysMinimum Job requirements:• High school diploma or GED; 2 years degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major• 2-4 years experience in the culinary, food and beverage, or related professional area• Five-star hotel experience or related work experience is an advantage• English and Chinese Language Proficiency if possible• Good communication skillMarriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Responsibilities：1. Passionate about cuisine, one with a broad understanding of ingredients and recipes2. Ability to create and implement menu3. Maintain food consistency as laid out by the company.4. Will be expected to meet budgetary requirements in operating equipment and general cost5. Oversee all ordering and quality of goods arriving6. Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled businessRequirements：1.  3 to 5-year experience in Fine Dining or Michelin starred French Restaurant at Sous Chef position or above2.  Knowledge and experience in all roles of the kitchen3. Excellent communication skills4. Team leadership skills5. A good team player and able to perform well under pressure

加入喜来登酒店大家庭，您就成为了其全球社区的一员。 自 1937 年起，我们一直就是人们相聚和联谊的地方。  在全世界 400 多个社区，喜来登的员工无一不创造出了亲切的归属感。我们通过精彩的体验和贴心服务欢迎四方宾客。  如果您是一名热衷为宾客提供称心体验的团队协作者，我们建议您在喜来登酒店探索自己的下一次职业良机。工作职责：- 负责厨房的高效和顺利运作。控制、 检查和监督厨房运作。- 确保所有出品持续维持于最高水平。- 负责培训所有相关工作人员的职能。- 协助行政助理总厨处理日常运作和并在他缺席时代替他的所有的职责。- 必须具有能力和积极性去创造新的菜肴。- 对所有食品的生产及演示建立有效的标准。- 参与产品的开发和确保厨房的顺利运作及工具卫生等健康问题。- 参与同事间的沟通并带领他们有效率地工作，成为同事们专业及纪律的好榜样。-向所有同事提供相向的沟通桥梁，确保制定程序稳定实行。职位要求：- 高中毕业或在酒店/烹饪学校完成技能教育。- 具实践经验，能展示优秀的烹调技术。- 对不同菜肴有良好的知识。- 能监督下属，愿意并且能够培养和激励员工。- 为下属提供在职培训以逹至设定的标准。- 至少5年在5星级酒店厨房的督导经验及最少3年助理总厨的经验。万豪国际集团提供一个机会平等的平台，致力聘请多元化的员工团队并支持文化包容。万豪国际集团不会区别对待残疾，有退伍军人身份或受联邦，州或地方法律保护的其他任何人士。

 1. 至少5年以上相关酒店厨房工作经验，有5年行政总厨经验者最佳。2. 有相关管理经理优先3. 拥有2年制院校以上的烹饪资格证书，3-4年最佳4. 能够解决与客人，上司和员工的冲突5. 能够和其他管理团队保持良好的沟通合作。6. 出色的多任务处理能力,基本的电脑能力7. 能够与所带领的团队成员进行良好的沟通并能带动团队成员的工作热情8. 熟知广泛的知识或菜单开发、知识国内外的菜肴

加入喜来登酒店大家庭，您就成为了其全球社区的一员。 自 1937 年起，我们一直就是人们相聚和联谊的地方。  在全世界 400 多个社区，喜来登的员工无一不创造出了亲切的归属感。我们通过精彩的体验和贴心服务欢迎四方宾客。  如果您是一名热衷为宾客提供称心体验的团队协作者，我们建议您在喜来登酒店探索自己的下一次职业良机。工作职责：- 负责厨房的高效和顺利运作。控制、 检查和监督厨房运作。- 确保所有出品持续维持于最高水平。- 负责培训所有相关工作人员的职能。- 协助行政助理总厨处理日常运作和并在他缺席时代替他的所有的职责。- 必须具有能力和积极性去创造新的菜肴。- 对所有食品的生产及演示建立有效的标准。- 参与产品的开发和确保厨房的顺利运作及工具卫生等健康问题。- 参与同事间的沟通并带领他们有效率地工作，成为同事们专业及纪律的好榜样。-向所有同事提供相向的沟通桥梁，确保制定程序稳定实行。职位要求：- 高中毕业或在酒店/烹饪学校完成技能教育。- 具实践经验，能展示优秀的烹调技术。- 对不同菜肴有良好的知识。- 能监督下属，愿意并且能够培养和激励员工。- 为下属提供在职培训以逹至设定的标准。- 至少5年在5星级酒店厨房的督导经验及最少3年助理总厨的经验。万豪国际集团提供一个机会平等的平台，致力聘请多元化的员工团队并支持文化包容。万豪国际集团不会区别对待残疾，有退伍军人身份或受联邦，州或地方法律保护的其他任何人士。

Key Accountabilities- Responsible for managing and leading the designated culinary team in producing creative and innovative cuisine, and the finest culinary experiences.- Ensure a professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all hotel standards.- Exceptional attention to detail and unwavering desired to receive guest experience.- Train and develop all kitchen staff to operate to a Michelin standard.General requirements- Experience as Chef de Cuisine in a Michelin Starred Restaurant- Minimum 5 years of French cuisine experience with a luxury brand hotel/restaurant- Service etiquette and 5-star service standards- Fluent communication in English-Due to visa challenges arising from COVID, we will only be considering candidates who are currently working in China

What will I be doing?RequiredAs an Italian Restaurant Chef, you are responsible for contributing to menu creation and taking a leadership role in the kitchen to deliver an excellent Guest and Member experience. An Italian Restaurant Chef would also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:Take leadership role in to assigned outletContribute to menu creationEnsure consistency in quality of dishes at all timesEnsure compliance with food hygiene, Health and Safety, and stock proceduresRequisition food needed for preparation of all mealsEnsure resources meet business needs through the effective management of working rotasSupport brand standards through the training and assessment of your teamManage food cost controls to contribute to F&B revenueManage kitchen effectively to ensure a well-organised and motivated teamKnowledge of activities in other departments and implicationsWhat are we looking for?SkillsTo successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:Previous experience in a similar roleApproaches food in a creative wayStrong supervisory skillsPositive attitudeGood communication skillsCommitted to delivering a high level of customer serviceExcellent grooming standardsExcellent planning and organising skills

岗位职责1. 协助行政副总厨及主厨维持厨房的运营。2. 注重食品的质量，呈现方式及风味。3. 做好备菜及履行正确的贮藏标准。4. 维持采购，收货及食品贮藏标准。5. 注重制作西餐技巧及完美的呈现。岗位要求1. 拥有学士学位优先。2. 拥有厨房知识教育背景优先。3. 强大的组织能力及出色的烹煮西餐技能。4. 拥有广泛的食品加工及卫生标准知识。5. 在广东语和国语方面有良好的沟通技巧(口语,听力及书写)以及基本英语听说能力。6. 有丰富的技术及行政经验，其中在五星级酒店工作不得少于3年以上。

Responsible for allaspects management of Paletto , ensuring the quality preparation of all menuitems and proper handling/ storage of all food items in accordance withstandards.  Coordinates the purchase ofall food and develops menus, maintaining approved food costs and labor costs. ChefStefano focus will be extended on top of guiding Paletto team both Kitchen andrestaurant, supporting in all culinary western operations, Banquets, outsidecaterings and lead together with ExecutiveSous Chef and DOFB with new F&B projectfor 2020 : “Leaves Beer Bar”.

岗位职责1. 管理所有西厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。2. 帮助下属提高他们的技能并为他们的职业发展提供支持。3. 同各部门经理及总厨协商制作菜单。4. 对于菜品的出品和装饰，具有创意以不断的创新。5. 对西厨房食品卫生、安全及食品质量负责。6. 监督管理西厨房的不同分部门的烹饪符合酒店标准。7. 同工程总监沟通有关所有厨房日常的设备维修。8. 主持部门会议。9. 参加餐饮部会议并报告厨房的运作。10. 负责部门员工培训工作。11. 监测食品成本并作出适当调整。岗位要求1. 具有国际品牌酒店西厨厨师长工作经验；2. 有江浙沪工作经验者优先考虑；3. 具有良好的团队领导力及管理技巧；4. 具有良好的沟通能力及英语基础；5. 具备一定电脑操作技能。

Main Responsibilities 主要职责:1. Ensure the normal operation of the kitchen. Conduct daily operations briefings with the Kitchen.   确保厨房的正常运作，组织厨房的日常会议。2. Have a thorough knowledge and understanding of all food and beverage products and services by hotel.   对酒店所提供的所有食品及酒水的产品和服务有全面的理解。3. Provide a professional and courteous service at all times and ensure that all employees follow the example.   始终如一地提供专业、礼貌的服务，并确保所有员工都能秉承同样 的标准。4. Ensure that he /she is fully aware of market needs and trends and that the hotel’s product and service meet the demands.   充分了解市场需求和趋势，确保酒店的产品和服务满足市场的需求。5. Ensure that employees are educated and discover seasonal  and new products on the market.   确保部门员工得到培训并充分挖掘市场的季节性产品及新产品。Job Profile 任职资格：1. English – excellent oral and written skills, master the technical of catering.   熟练的英语听说读写能力，掌握餐饮方面的专业术语。2. Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.   有独立工作的能力，能承受工作压力和挑战，并能提出积极、合理的解决方案。3. Rich food and beverage expertise and superb cooking skills.   丰富的餐饮专业知识和精湛的烹饪技巧。4. Excellent written and verbal communication skills.   优秀的写作能力和口头沟通能力。5. Ability to establish and retain effective working relationships with hotel staff and clients/vendors.   能够与酒店供应商、客人、员工建立并保持有效的工作关系。

岗位职责1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1、大专学历,同岗位工作经验8年以上。2、接受过专业技术训练3、有丰富的技术及行政经验，至少熟悉六国以上西式烹调，其中在国际5星级饭店工作不得少于8年以上。4、懂得成本核算，食物原料及食品营养知识。5、身体健康，精力充沛。

岗位职责1. 直接向餐饮总监汇报，负责整个西厨房的有效运营及管理；2. 建立各种控制体系（卫生、成本等），保持西厨房良好的运作；3.  积极菜式创新，并有效配合餐厅宣传推广。

 1、负责西厨房管理工作，并向所有厨房工作人员工作指导、排班、考勤、对厨房管理层和员工候选人进行初试，为厨房工作人员进行工作考核。2、负责西厨用料、调料申领单的签审，定期检查库存食品，采取有效措施，准确控制成本。3、能不断向餐饮部指出新的餐饮主向的工作计划。4、保证所有的厨房正常工作。5、检查厨师的仪容仪表及个人卫生。6、确保所有采购食品的质量。7、建立各种控制体系（卫生、成本等）正常运作。8、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。任职要求:1、高中以上学历，最好是专业烹饪院校毕业。2、有创新和研发新菜品的能力。3、有丰富的技术经验，熟悉西式烹调。4、至少有3年以上星级酒店厨房管理工作经验，国际联号酒店优先。福利待遇:       一经录用，待遇从优，享受：探亲补贴、工龄补贴、国定加班工资、高温补贴、带薪年假、每年旅游基金、节日慰问等各种福利，还可享受年终奖。       入职即缴纳社会保险（养老、医疗、失业、工伤和生育），工作满一年缴纳住房公积金。       酒店类岗位提供免费工作餐，外地员工可提供酒店式（2-4人间）公寓，独立浴室、卫生间、阳台，公共客厅，免费WIFI。

Scope of PositionThe Chef de Cuisine is responsible to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.To manage the kitchen team to produce consistently high quality food production and presentation in his outlet and the hotel, always meeting agreed standards.He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentationEnsure that department trainers plan and implement continuous effective training for culinary employees.Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.Abide by all rules, regulations, policies and procedures of the hotel.Ensure the effective Inter kitchen and inter departmental communications are conducted in professional mannerRequirementsGlobally-recognized culinary qualification.Degree holder in Hotel and Catering Management an advantage8 years of 4 or 5 star hotel experience3 years of supervisory experienceAble to physical workPassion for cookingCulinary strength in his areaAbility to train, develop and lead his team of chefs of varied skill levels while consistently improving guest and employee satisfaction and maximising revenuesHACCP/Food safety knowledgeAbility to take new challenges, perform related duties and special projects as assignedFluently English skillsExperience in Europe and or different Asian countriesAble to work flexible schedulesPositive creativeSelf-motivated and team playerAbility in fast pace environmentInitiativeDiligentNeat and tidyVery professionalAble to work under pressureCreativeFlexibleHard workingGood team leaderGood motivator of staff职责范围厨师长负责管理和带领指定的厨师团队为客人提供一个良好的用餐体验， 全面管理所在厨房的各方面事务。保持与行政总厨的良好沟通， 包括相关的内部沟通， 及时汇报客人的意见和建议。 传达必要的信息给厨师团队。管理厨师团队以确保烹饪符合酒店标准的高质量的食物并良好的摆放在所在餐厅和酒店。确保厨师在一个积极和专业的工作环境中工作， 使各成员能够共同交流、探讨相关技术和知识， 了解并达到厨房及酒店的各项标准。培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准， 并保留相应的文件。保证部门培训计划，有效的、连续的实施培训计划给厨房员工。保证食品的卫生、许可及安全标准总是被了解并认同的。遵守酒店各项规章制度及程序。确保所在厨房及部门内的良好沟通。职位要求全球认可的厨师资格证书持有高中、旅游或烹饪学校证书以上在相关领域有很强的竞争力具有3年以上管理经验8年以上4、5星级酒店或餐厅厨房工作经验热爱烹饪能胜任本职工作能够培训、发展和领导一个拥有不同技巧层次的厨师团队， 坚持提高顾客及员工满意度， 创造最大的经济效益具备HACCP、食品安全知识能够迎接新的挑战， 承担相关职责及分配的特殊项目英语流利具备欧洲和/或不同亚洲国家的工作经验能够适应不同班次积极创新具备良好的自制力及团队合作精神能够适应快节奏的工作环境

Job Position Summary·         Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.·         Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented·         Budgeting and Cost Control·         Assist in the preparation of the department budget.·         Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.·         Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities•           Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.•           Ensure the proper requisitioning and controlling of supplies.•           Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.•          Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.•           Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.•           Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.•           Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.•           Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.•           Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.•           Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.•           Meet and interact with representatives of the local community and potential guests as required.•           Monitor food standards in each Outlet and Banquets.•           Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.•           Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.•           Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.•           Provide management with creative ideas to project and enhance the Image of Shangha Resort.•           Maximise employee productivity to minimise payroll costs.•           Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.•           Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.•           Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.•           Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.•           Plan and organise all training activities within the department.•           Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.•           Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.•           Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.•           Ensure that his employees provide a friendly, courteous and efficient service at all times•           Identify market needs and trends in terms of food for both hotel guests and the local market.•           Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.•           Plan and implement effective food promotions.•           Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.•           In the absence of the Executive Chef or at any further instructions, the  following duties are also carried out and properly performed:•           Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.•           Ensure measurable quality objectives are established and actively participate in the review of these objectives•           Ensure the availability of resources•           Ensure customer requirements are determined and met•           Actively promote an awareness of customer requirements throughout the organization•           Ensure that responsibilities and authorities are defined and communicated within the organization•           Ensure appropriate communication processes are established•           Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs•           Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. •          Maintain appropriate records of education, training, skills and experience.•           Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization•           Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization•           The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements•               Strong communication skills, verbal, listen and writing•               Innovative, pro-active and reliable•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Culinary diploma or equivalent •              English plus one other language 

岗位职责1.全面了解并遵守所有的部门政策，服务程序及标准2.确保每天都能维持高水准的标准3.了解客人的关注点或投诉并令客人满意的解决问题4.监督质量控制，摆盘及食品质量岗位要求1.能极其注意细节，高效并准确地完成工作2.具有强烈的责任心，勇于开拓和创新，作风干练3.较强的组织能力，有效地指导和管理厨房所有方面的工作4.至少5年高级餐厅及厨房管理经验（马来西亚背景的厨师长/擅长东南亚菜品优先考虑）

主要工作职责：1、准备、烹调、供应、储存相关菜品2、指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事3、与上级交流意见，如顾客的评论和其他有关的信息4、履行相关的职责和完成布置的特殊工作任职资格：1、具备烹饪技能证书2、有同等星级酒店相同岗位工作经验2年以上。3、形象气质良好，有较强的服务意识，有志在酒店业发展。4、良好的工作态度及团队合作意识。5、在对客服务的每个细节中都保证质量。

岗位职责1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1、同岗位工作经验5年以上。擅长东南亚菜。2、接受过专业技术训练。3、有丰富的技术及行政经验，其中在五星级饭店工作不得少于5年以上。4、懂得成本核算，食物原料及食品营养知识。5、身体健康，精力充沛。

岗位职责1、直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的厨房正常工作。3、检查厨师的仪容仪表及个人卫生。4、确保所有采购食品的质量。5、建立各种控制体系（卫生、成本等）正常运作、6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1、中专及以上学历,同岗位工作经验2年以上。2、接受过专业技术训练3、懂得成本核算，食物原料及食品营养知识。4、身体健康，精力充沛。

制订后厨管理制度、工作计划，并组织实施。了解客户需求、销售情况，筹划出品计划并定期调整。负责成本核算及控制，督导出品质量。熟悉食品相关的法律法规。计划和准备执行高质量的食品和摆设在指定的餐厅。严格按照菜谱、标准和摆盘标准。正确操作所有的设备、器具和机器。采购和控制成本。参加每日质量会议，以保持厨房运营持续地提高，达到目标和保持顺畅地交流。行政总厨安排的其他工作。

1.健全厨房组织，完善厨房设备的布局，保证菜肴的质量;2.保持食物质量和生产的标准水平。训练，调动和监督厨房员工。在需要时，控制好食物的成本和协调服务的运作;3.负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准;4.了解宾客需求，与餐饮部经理一起筹划和设计菜单，及时开发符合当时和当地需求的餐饮产品;5.检查所收货物的品质。

1.Supervise the entire operation of the kitchen监管所在厨房的操作2.Delegate responsibilities to the team members effectively.有效率的委派员工职责3.Ensure that the performance and appearance of the team is up to the standards set by the hotel确保所有行为和表现符合酒店标准4.Responsible for maintaining the gross profit set by the hotel有责任去维持酒店的利益增长5.To set up control systems to assure quality and portion consistency设定控制系统确保质量和份量的一致性6.To check that food cost remains at the level set by the management核查食物成本是否维持在设定水平上7.Menu planning菜单计划8.Responsible food preparation, hiring, hygiene and cleanliness负责食物的准备,卫生和清洁9.Conduct ongoing training of the staff实行不间断的员工培训10.Check on kitchen equipment and issue orders for maintenance or repairs when necessary检查厨房设施设备是否需要维修11.Inspect store rooms, refrigerators, washing areas and receiving areas constantly