AttendsDaily meetings with Executive Chef and ensures relevant information is relayedon 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。
Responsiblefor planning and coordinating of all vacation leave,Extra-Off Form, Overtime Request and such likes among all his subordinates, in coordination with the Executive Chef for final approval.
负责计划和协调其下属所有假期，其他形式休假，加班要求等类似的休假情况，协助行政总厨做出最后批准。
EnsuresAmbassador’s annual vacation leaves are well executed according to plan
确保大使的年假都按计划执行。
Conductsdaily chef’s briefing with his teams.
开展日常的厨师短会。
Reportsdirectly to the Executive Chef.
直接向行政总厨汇报工作。
Ensuresto maintain Ambassador’s highest productivity and efficiency level at all times
确保时刻维持大使的最高生产力和效率水平。
Providesfunctional assistance and direction to the kitchen operation
为厨房操作提供功能性的帮助和方向。
Ensuresoperation is running smoothly at all times
确保操作过程一直平稳运行。
Hashigh knowledge of all preparation concerning ingredients, cooking techniquesand 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。
Conductfunctions as interviewing, hiring, employee orientation, performance appraisal,coaching, counselling and suspension if necessary, to ensure appropriate rosteringand productivity.
行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确保适当的大使人数和生产力。
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。
Maintaininterdepartmental working relationships at all times.
维护不同部门间的工作关系
Itis a company policy that the Executive Chinese Chef may be sent for atemporary assignment within the country or abroad to a sister hotel or F&Brelated establishment
公司政策声明中厨行政总厨可能被派往一个临时分配的国内或国外的姐妹酒店或与餐饮相关公司。
Ensuresfood quality and food production standard practices are well maintained at alltimes
确保食品质量和食品出品标准操作都得到良好的维持。
Ensuresthat 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。
Assistandexecute 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。
Attendsto 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。
Implementsthe FOOD SAFETY AND SANITATION FSMS/HACCP standards andpolicies 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。
Responsibleof creating new innovative dishes
负责制作新颖的菜品。
Responsiblein 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。
Delegatework to his assistants and Sous Chefs
分工给他的助理和副厨师长们。
Attendskitchen inspection walk-through with the Executive Chef, Hygiene manager andStewarding Department
与行政总厨，卫生经理和管事部一起参加厨房检查。
Establishesand maintain effective employee relations in the department
建立和维护部门内有利的员工关系。
Followhotel rules and regulation at all times
时刻遵守酒店规章制度。
Conductmonthly food inventory of all related and responsible kitchen’s / areas with the nominatedFinance 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。
Performany other duties assigned by the Executive Chef
执行行政总厨交办的其他任务
