Job Overview 職位概述
·?The Chinese Executive Chef isresponsible for the effective day to day operation of the culinary division andis managing all aspects of the operation with diligence, commitment andpassion.
中餐行政總廚負(fù)責(zé)廚房部的日常高效運(yùn)作，并以勤奮，承諾和熱情的態(tài)度來管理運(yùn)營(yíng)各個(gè)方面。
·??The Chinese Executive Chef istaking part in the selection of the best possible talent for the property inline with the given budget and in accordance to the needs of the project.
中餐行政總廚根據(jù)項(xiàng)目的需要和給定的預(yù)算，來參與為集團(tuán)挑選最佳的人才。
·?The Chinese Executive Chefcreates menus in accordance with the restaurant concepts, evaluates theofferings on a quarterly base and monitors the competitive set to ensurerelevance in the market.
中餐行政總廚根據(jù)餐廳的理念設(shè)置菜單，按季度評(píng)估產(chǎn)品并監(jiān)控競(jìng)爭(zhēng)對(duì)手以確保與市場(chǎng)的關(guān)聯(lián)。
·?The Chinese Executive Chefcreates, in cooperation with the Chef de Cuisines and Sous Chefs, accurate andcost-efficient recipes, is testing them and ensures training and compliancethereof.
中餐行政總廚與廚師長(zhǎng)和副廚師長(zhǎng)合作，制作準(zhǔn)確且具有成本效益的食譜，并對(duì)其進(jìn)行測(cè)試，來確保其培訓(xùn)和合規(guī)性。
·?The Chinese Executive Chefensures the right product is selected and purchased in the correct quality. Heobserves the purchasing process and evaluates the quality, price andcompetitiveness of the produce.
中餐行政總廚確保以正確的質(zhì)量來挑選和采購(gòu)正確的產(chǎn)品。 他觀察采購(gòu)過程并評(píng)估產(chǎn)品的質(zhì)量，價(jià)格和競(jìng)爭(zhēng)力。
·??The Chinese Executive Chefensures storage, processing, preparation, plating and serving of the purchasedproduct are aligned with the set standards by the Executive Chef and theCompany.
中餐行政總廚確保采購(gòu)產(chǎn)品的存放，加工，準(zhǔn)備，擺盤和服務(wù)符合行政總廚和公司制定的標(biāo)準(zhǔn)。
·??The Chinese Executive Chefparticipates in daily food tastings on a rotational base to evaluate thequality of food, presentation skills, compliance with allergen policies andgives advice to the teams.
中餐行政總廚在各個(gè)餐廳輪流參加每日試菜，來評(píng)估食品質(zhì)量，展示技巧，過敏原政策的遵守情況，并給團(tuán)隊(duì)提供建議。
·??The Chinese Executive Chefkeeps an overview of the current inventory in all restaurants, approvespurchases and aligns the spending’s with the budget provided by the hotel’ssenior management. In this function he tracks the daily spending’s incomparison with the forecasted revenues to avoid over-spending and exceedingcosts.
中餐行政總廚會(huì)對(duì)所有餐廳的當(dāng)前庫(kù)存進(jìn)行概覽，批準(zhǔn)采購(gòu)并根據(jù)酒店高級(jí)管理層提供的預(yù)算來分配花費(fèi)。 在這個(gè)職能中，他追蹤與預(yù)測(cè)收益相比的每日支出，以避免過度支出和超額成本。
·??The Chinese Executive Chefensures all costs related to other divisions in the hotel [e.g. Club Lounge,Lobby Ambassador, Amenities, Promotional costs, cost of sales] are transferredaccurately prior to each month end closing.
中餐行政總廚確保與酒店其他部門相關(guān)的所有成本(例如：行政酒廊，大堂使者，歡迎禮物，推廣成本，銷售成本)在每個(gè)月結(jié)束前準(zhǔn)確的轉(zhuǎn)移。
·??The Chinese Executive Chefcontrols all costs related to the Culinary Division including operationalcosts, food cost, labor cost and is responsible to ensure all occurring costsare in line with the budget.
中餐行政總廚控制與廚房部相關(guān)的所有成本，包括運(yùn)營(yíng)成本，食品成本，人工成本，并負(fù)責(zé)確保所有發(fā)生的成本與預(yù)算一致。
·??The Chinese Executive Cheffosters a learning environment and is hosting and participating in trainings inthe hotel. He constantly researches and develops his skills for his benefit andthe benefit of the company.
中餐行政總廚營(yíng)造一個(gè)學(xué)習(xí)的環(huán)境，并在酒店舉辦和參與培訓(xùn)。 他需要為自己的利益和公司的利益不斷研究和發(fā)展自己的技能。
·??The Chinese Executive Chef isplanning annual promotions for all Restaurants, including profit and loss,marketing, purchasing, execution and review. He uses this opportunity todevelop key personnel in the team and involves them in the planning of the workaffecting them!
中餐行政總廚需要計(jì)劃所有餐廳的年度推廣，包括盈虧，營(yíng)銷，采購(gòu)，執(zhí)行和審核。 他利用這種機(jī)會(huì)來培養(yǎng)團(tuán)隊(duì)中的關(guān)鍵人物，讓他們參與影響他們的工作計(jì)劃
Duties andResponsibilities工作職責(zé)
·??Ensuring all CulinaryAssociates are in attendance as scheduled and the outlets are staffed inaccordance to the business needs!
確保所有廚房部門的員工根據(jù)時(shí)間表到崗，并根據(jù)工作需要配合各個(gè)餐廳
·??Scheduling of Ladies &Gentlemen in accordance to the business needs, finding replacement staff incase of sick calls, additional pop-up business or other unexpectedcircumstances.
根據(jù)工作的需要來安排紳士和淑女的時(shí)間表，在遇到有病假的情況、額外出現(xiàn)的工作或其他意外狀況時(shí)，需要找到替換的人員。
·??Checking stock on hand,assisting outlet chefs in forecasting purchases, approving purchases, checkingdeliveries and ensuring proper storage at all times.
在場(chǎng)檢查庫(kù)存情況，協(xié)助各個(gè)餐廳廚師預(yù)測(cè)采購(gòu)，批準(zhǔn)采購(gòu)，檢查交貨并始終確保恰當(dāng)?shù)拇娣拧?·???Assisting the culinary team inthe operation if business requires. Covering shifts in any outlet as business,staffing levels or demand requires.
如果有需要，協(xié)助廚房部團(tuán)隊(duì)的運(yùn)營(yíng)工作。 根據(jù)工作，人員編制或需求在各個(gè)餐廳進(jìn)行補(bǔ)位。
·??Ensuring all food is preparedin accordance to the established recipes, plating guides and given standards bythe company or senior management. 確保所有的食品都根據(jù)公司或高級(jí)管理層制定的食譜，擺盤指導(dǎo)和給定的標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備。
·??Developing, implementing andreviewing bilingual recipes for all restaurants, calculating those and trainingthe individual teams on the recipes created!為所有餐廳開發(fā)，實(shí)施和審核雙語(yǔ)食譜，計(jì)算這些食譜并根據(jù)所創(chuàng)建的食譜培訓(xùn)各個(gè)團(tuán)隊(duì)！
·??Attending Meetings such as,but not limited to, Daily Lineup, Leadership Meeting, Guidance team meeting [inabsence of Executive Chef], BEO Meetings, Pre-Conference Meetings, Sales &Marketing Meetings, Community Footprint Meetings, Townhall Meetings andsimilar.
參加會(huì)議，例如但不限于每日早會(huì)，領(lǐng)導(dǎo)會(huì)議，指導(dǎo)團(tuán)隊(duì)會(huì)議（行政總廚缺席的時(shí)候），宴會(huì)要求會(huì)議，會(huì)前會(huì)議，市場(chǎng)營(yíng)銷會(huì)議，社區(qū)足跡會(huì)議，員工大會(huì)等。
·??Executing food tastings forclients with great focus on generating business and increasing the Culinaryreputation of the property.
為客人實(shí)行試菜活動(dòng)，專注于工作和提高集團(tuán)的烹飪聲譽(yù)。
·???Conducting Inventories of foodand non-food in cooperation with the finance team as well as stewarding team ona monthly base.
每個(gè)月與財(cái)務(wù)團(tuán)隊(duì)和管事部團(tuán)隊(duì)合作開展食品和非食品庫(kù)存清點(diǎn)。
·??Reviewing processes in allCulinary related areas on a quarterly base to ensure compliance, checkrelevance and suggest possible improvement.
每個(gè)季度回顧所有與廚房區(qū)域相關(guān)的流程，以確保合規(guī)性并檢查相關(guān)性，以及提出可能的改進(jìn)建議。
·?Minimizing overtime in thedivision by closely monitoring all aspects of the individual team’s performanceand conducting time & motion studies on reoccurring bases.
通過密切的監(jiān)控各個(gè)團(tuán)隊(duì)在各個(gè)方面的表現(xiàn)，并對(duì)會(huì)重新出現(xiàn)的情況進(jìn)行時(shí)間&工時(shí)標(biāo)定，最大限度地減少部門的加班時(shí)間。
·??Monitoring compliance withCorporate Standards to ensure Brand Standard Audit is passed yearly insatisfying manner.
監(jiān)督公司標(biāo)準(zhǔn)的遵守情況，確保每一年以令人滿意的方式通過品牌標(biāo)準(zhǔn)審計(jì)。
·??Ensuring Restaurant concepts,food offerings, Amenity program and corporate standards are followed at anytime.
確保始終遵循餐廳理念，食品產(chǎn)品流程，歡迎禮物計(jì)劃和企業(yè)標(biāo)準(zhǔn)。
·??Ensuring all outlet orders arereviewed on a daily base, revised if necessary and approved prior the 2pm cutoff. All approvals need to be recorded and aligned with the forecasted budget.
確保每日審核所有餐廳的訂單，必要時(shí)進(jìn)行修訂，并截至在下午2點(diǎn)前批準(zhǔn)。 需要記錄下所有的批準(zhǔn)并要與預(yù)測(cè)的預(yù)算保持一致。
·???Developing an annual promotioncalendar in cooperation with the executive chef and follow through theestablished timeline.
和行政總廚合作制作年度推廣日程表，并遵循既定的時(shí)間表。
·???Planning and conductingmonthly departmental meetings and ensure attendance is recorded, feedback is documentedand acted upon.
計(jì)劃和舉辦部門月度會(huì)議，確保記錄出勤情況，反饋意見并采取相應(yīng)措施。
·? ?Answering business phone callsin proper and timely manner following the established verbiage of the property.
以適當(dāng)和及時(shí)的方式接聽工作電話，并使用集團(tuán)已經(jīng)制定的措辭方式。
·??Researching new culinarytrends, sourcing products from local suppliers and participating in quarterlymarket surveys.
研究新的烹飪趨勢(shì)，從當(dāng)?shù)氐墓?yīng)商采購(gòu)產(chǎn)品并參與季度市場(chǎng)調(diào)查。
·? ?Oversee and execute offsidecatering events and promotional events as required by business.
根據(jù)工作的要求，監(jiān)督和執(zhí)行餐飲活動(dòng)和推廣活動(dòng)。
QUALIFICATIONSAND REQUIREMENTS任職要求
·??International work experiencein an English-speaking country within an international 5-star hotel orinternationally recognized restaurant or restaurant group.
有在國(guó)際五星級(jí)酒店或國(guó)際知名餐廳或餐廳集團(tuán)，且位于說英語(yǔ)的國(guó)家的國(guó)際工作經(jīng)驗(yàn)。
·?Full proficiency inInternational cooking skills including but not limited to Chinese food, Asianfood, North & South American food, European food. Having the ability toshow, train and teach others.
完全熟練掌握國(guó)際烹飪技能，包括但不限于：中國(guó)食品，亞洲食品，北美&南美食品，歐洲食品。 有能力展示，培訓(xùn)和指導(dǎo)他人。
·??Fluent bilingual communication[Chinese Mandarin & English] in both writing and speaking to communicateprofessional with internal and external guest and to represent the property ina professional manner on assigned functions or events.
可以流利的用雙語(yǔ)溝通(中文普通話&英語(yǔ))，包括寫作和口語(yǔ)，與內(nèi)部和外部的客人進(jìn)行專業(yè)交流，并以專業(yè)的方式代表集團(tuán)來分配職能或活動(dòng)。
·??Food Safety Training byaccredited training provider such as Ecolab Serve Safe Managers Certificationand the ability to train others on food safety and hygiene procedures.
接受過經(jīng)官方認(rèn)可的培訓(xùn)人員提供的食品安全培訓(xùn)，例如Ecolab提供安全經(jīng)理認(rèn)證及擁有在食品安全和衛(wèi)生程序方面培訓(xùn)他人的能力。
·???Full proficiency in MicrosoftOffice applications {Microsoft Excel, Microsoft Power Point, MicrosoftPublisher, Microsoft Work] Being able to execute assigned tasks in any of theseprograms in an efficient manner resulting in presentable outcome.
完全熟練掌握Microsoft Office應(yīng)用程序（Microsoft Excel，Microsoft Power Point，Microsoft Publisher，Microsoft Work）。能夠以有效的方式在這個(gè)程序中的任何方面執(zhí)行任務(wù)的分配，從而產(chǎn)生可觀的結(jié)果。
·??Elaborate Mathematic skillsincluding the ability to calculate simple formulas using a calculator / excelsheet and achieving the accurate result [Fractions, dividing, adding,subtracting, percentage calculation, three sets].
擁有詳盡的數(shù)學(xué)技能，包括使用計(jì)算器/ Excel工作表計(jì)算簡(jiǎn)單公式的能力，并獲得準(zhǔn)確的結(jié)果（分?jǐn)?shù)，除法，加法，減法，百分比計(jì)算，集合）。
·???The ability of differentiatingvarious colors and shades of colors
擁有區(qū)分各種顏色和色調(diào)的能力。
·???The ability to define tastes[salty, sweet, sour, bitter, Unami]
擁有可以定義口味的能力（咸，甜，酸，苦，鮮）。
·???The ability to smell anddifferentiate products by their taste, smell, look, shades of color orcondition.
擁有能夠通過味道，氣味，外觀，色調(diào)或條件來嗅到和區(qū)分產(chǎn)品的能力。
·???The ability to imagine acombination of ingredients and the ability of translating the imaginedcombination into a working recipe and image.
擁有能夠想象成分的組合以及將想象的組合轉(zhuǎn)化為食譜和圖像的能力。
·? ?Full understanding of foodcost, labor cost, cost of sales, cost of facilities and the ability to controlthese costs to achieve budgeted numbers in accordance with senior managementguidelines.
完全理解食品成本，人工成本，銷售成本，設(shè)施成本，以及擁有根據(jù)高級(jí)管理指南來控制這些成本從而實(shí)現(xiàn)預(yù)算數(shù)字的能力。
·??Full capability of effectivelyleading delegates regardless of their ethnic, educational, political orreligious background.
完全有能力有效的進(jìn)行領(lǐng)導(dǎo)代表，無論他們的種族，教育，政治或宗教背景如何。
·? ?Proven track record ofachieving goals set by previous company, senior leadership and management.
擁有達(dá)成之前的公司，高層領(lǐng)導(dǎo)和管理層設(shè)定目標(biāo)的追蹤記錄證明。
·? ?The ability to eat all kindsof food served in the hotel including all kinds of protein, vegetable, legumes,fruits, nuts and dairy products and being able to differentiate them bytexture, taste, smell, look and feel.
擁有可以在酒店享用各種食物，包括各種蛋白質(zhì)，蔬菜，豆類，水果，堅(jiān)果和乳制品，并能夠通過質(zhì)地，口味，氣味，外觀和感覺來區(qū)分它們的能力。
Qualifications –
學(xué)歷
·?Highschool Diploma or anequivalent vocational degree which was obtained by an accredited school,university or college.
擁有高中文憑或由經(jīng)官方認(rèn)可的學(xué)校，大學(xué)或?qū)W院獲得的同等職業(yè)學(xué)位。
·???Certificate of a 2-yearculinary trainee ship or an appreciates with certified restaurant or hotel.
擁有2年烹飪培訓(xùn)證書或與認(rèn)證餐廳或酒店的學(xué)徒證書。
Experience –
經(jīng)歷
·??Total 10 years workingexperience or more in the hospitality industry with a minimum of 2 years in ahigher leadership role in an international 5-star hotel or recognized finedining restaurant
在酒店行業(yè)擁有10年以上工作經(jīng)驗(yàn)，其中至少2年在國(guó)際五星級(jí)酒店或被認(rèn)可的高級(jí)餐廳擔(dān)任更高的領(lǐng)導(dǎo)角色。
