Primary Responsibilities 主要職責
·Communicates with executive chef on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
·Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side.
·Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
·Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system.
·Evaluates the performance of the kitchen staff and gives the Executive Chef any recommendations for promotions or other actions.
·At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all.
·同行政總廚在廚房管理方面進行溝通以保證管理方針的協調一致性。
·負責制定菜單和新菜式推介并制定所有餐廳的操作規程包括廚房和服務臺。
·在廚房設備和結構改變方面給予建議并傳達其他廚房的建議，對未來預算進行討論并關注全年部門的需要。
·保證廚房各部位了解食品成本控制的重要性，并使各部位熟悉FBI系統。
·評定廚房員工的工作表現并給予行政總廚促進工作方面的建議。
·與其他部門保持良好溝通并保證員工完成來自其他部門的工作。
Knowledge and Experience 知識和經驗
·Strong leadership, execution, and good communication and coordination skills
·Familiar with food research and development processes, food production technology and other knowledge, with the ability to independently develop new products and process design;
·Have high cooking skills, understand and be familiar with the origin, specifications, and quality of food materials;
·Familiar with cost control management, kitchen equipment knowledge.
·有較強的領導力、執行力與良好的溝通協調能力
·熟悉食品研發流程，食品生產工藝技術等知識，具有獨立開發新產品及工藝設計能力；
·擁有較高的烹飪技術，了解和熟悉食品材料的產地、規格及質量；
·熟知成本控制管理、廚房的設備知識。
