l Manages all functions of the Food Production to achieve the optimum departmental profit.
l Manages all functions of the Food Production to achieve the optimum quality level of food production and sanitation.
l Oversees special events and special food promotions.
l Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
在餐饮部运作中为所有菜式制作标准菜谱, 保持菜式的新颖性, 做好菜式的成本控制及销售。
l Develops and writes standard recipes
l Develops new dishes and products
l Takes steps to ensure that outstanding culinary technical skills are maintained
l Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
具备全面的知识包括: 菜式成分, 设备, 供应商, 食品当前流行趋势, 有针对性的对厨房运作进行改革。
l Controls and analyzes, on an on-going basis, the level of the following:
· Sales 销售
· Costs 成本
· Issuing of food 食物的推广
· Quality and presentation of food products 食物的卖相及质量
· Condition and cleanliness of facilities and equipment 设备的运作及清洁
· Guest satisfaction 顾客满意程度
· Marketing 市场推广
l Develops with the Training Manager training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees.
制定培训计划, 按照洲际集团标准准备培训资料, 对出品部及其他相关餐饮部员工进行培训。
l Develops with the Food and Beverage Manager popular menus offering guests value for money in accordance with ICHG guidelines.
l Plans and organizes with the Food and Beverage Manager successful Food and Beverage activities in the hotel and overseas.
l Attends and participates to other meetings as required by the administrative calendar
l Keeps an up-dated Hotel Policies and Procedures file and up-dated files on the following Food Production matters:
· Recipes 标准菜谱
· Finance 财务
· Standards 标准
· Personnel and Training 人事及培训
· Outlets 部门信息
· Promotions 推广活动
· Meetings 会议事项
· Projects 相关计划
· Material and Equipment 原料及设备
· Miscellaneous 其他杂项
l Sets Food Production and develops strategies, procedures and policies
制定相关食物出品, 制定发展战略, 程序及政策。
l Determines with the Finance Director the minimum and maximum stocks of all food, material and equipment
l Sets standards of all food and equipment purchases in accordance with ICHG guidelines
l Monitors local competitors and compare their operation with the hotel Food and Beverage operation
l Actively pursue HOE breakage controlling，ensure quarterly inventory breakage under 0.3%
l Works with superior in the preparation and management of the department’s budget and is aware of financial targets
l Recycles where-ever possible and enforces cost saving measures to staff
Works with the Human Resource Manager to ensure the departmental performance of staff is productive. Duties include :
l Plans for future staffing needs.
l Recruits in line with company guidelines.
l Prepares detailed induction programmes for new staff.
l Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation.
l Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs.
l Conducts probation and formal performance appraisal in line with company guidelines.
l Maintains up to date staff records and approves leave requests etc.
l Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.
l Regularly communicates with staff and maintains good relations.
l Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required.
l Develop potential of others through training, coaching and development opportunities.