• 行政总厨 Executive Chef

• 天津四季酒店
• 2020-09-21 15:47:42

主要工作职责 Responsibilities1.Ensures that culinary activities and standards are aligned with the respective Corporate guidelines and Hotel F&B concept.  2. Ensures that all culinary employees deliver exceptional guest service at all times.3.Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner.   Following through to make sure problems are resolved satisfactorily.4. Assists in the preparation of the Budget discussions for Food and Beverage. 1. 确保厨房的活动和标准与相关的总部方针以及酒店餐饮概念一致2. 确保所有厨房的员工随时都可以提供优质的对客服务3. 及时、有礼貌、高效的处理所有客人和内部员工投诉和询问4. 协助餐饮部门制定预算能力及技能要求 Preferred Qualification and Skills1. College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.2. Three to five years previous experience in multiple culinary/food & beverage department head positions.3. Requires ability to operate computer equipment and other food & beverage computer systems.4. Requires the ability to operate and utilize culinary production  and tools effectively.5. Requires reading, writing and oral proficiency in the English Language.1. 大专及以上相关学历，酒店或餐饮管理及厨房相关学历优先考虑2. 3到5年的部门总监管理经验3. 能够操作电脑及餐饮相关系统能力4. 能够有效的操作及使用厨房设备能力5. 良好的英语口语、阅读及书写能力

• 行政副总厨 Executive Sous Chef

• 深圳湾安达仕酒店
• 2020-09-21 21:49:12

确保厨房部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.监督各个部门的操作手册的准备和更新工作。 Assists in overseeing the preparation and update of individual Departmental Operations Manuals.组织部门的例会，保证酒店内部信息的有效沟通。Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.严格执行额外的合理的任务和职责。Carries out any other reasonable duties and responsibilities as assigned.

• 行政总厨/行政副总厨Executive Chef/Executive Sous Chef

• 珠海横琴凯悦酒店
• 2020-09-21 09:48:56

You will be responsible for the efficient running of the division in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Executive Chef/ Executive Sous Chef is responsible to function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable.

• 行政总厨 Executive Chef

• 北京饭店诺金 Beijing Hotel NUO
• 2020-09-21 09:34:17

仅考虑外籍人员Expatriate Only完全负责直接培训指导、规划、协调所有区域内的厨房部包括酒店经理/驻店经理对任何项目的要求，为我们的客人确保产品质量，并确保利润空间的同时时刻保持企业形象Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times确保所有厨房食物的外观和温度是一样的并有最好的味道To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.确保所有食物的展示质量和清洁度是最符合公司标准的Ensures the quality and cleanliness of all food displays to the minimum standards of the Company保证以最大的创造力陈列食物Ensures maximum creativity in all food displays紧密配合管事部经理监测和确保所有清洁是按照时刻表正确完成的Liases and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule准备资本支出预算以审查次年新的设备要求，以确保最高的质量和生产力Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity同财务总监和总经理回顾和分析月度损益表Reviews and analyses monthly profit and loss statement with Financial Controller and GM建议/控制机构的任何偏差±5%的措施Recommends / institutes measures for control for any deviation of plus or minus 5%根据业务量和服务标准按照已批准的编制和生产力水平安置员工Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards定期征求反馈监督员对每个员工的工作表现/或亲自观察员工表现Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance

• 行政总厨 Executive Chef

• 三亚半山半岛洲际度假酒店
• 2020-09-21 09:04:02

岗位职责1.  Complete forecasts, plans, and departmental production reports for management. 为酒店管理层准备各项预测、计划和部门生产报告。 2.  Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. 参与准备酒店年度预算，并设定部门目标。 3.  Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. 对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。 4. Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. 处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。 5. Educate and train team members in compliance with brand standards,service behaviours, and governmental regulations. Ensure staff has the tools,training, and equipment to carry out job duties. 遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。 6. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. 通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。 7. Solicit guest feedback to improve food and presentation quality.   获取宾客反馈，不断提高食品品质及出品质量。 8.  Assist with addressing customer questions and issues relating to kitchen services. 协助发现并解决客户有关厨房服务的疑问和问题。 9.  Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc. 协助餐饮总监设计菜单、餐饮搭配、餐桌布局及装饰等。 10.  Ensure that all menu items are prepared and presented according to established recipes and standards. 确保所有菜品制作和出品均符合配方要求和相应标准。 11. Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends. 为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。 12. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. 维护相关流程，确保食物与酒水产品、库存与设备的安全及以恰当储存。及时订购补充物资，避免浪费，防止偷盗。 岗位要求 1. Working experience in similar capacity with international chain hotels. 具有在国际连锁酒店的相关经验。 2. At least 10 years as Head of Kitchen in 5 Star Hotel. And at least have 2 years work experience as Executive Chef  有10年星级酒店厨房管理经验，至少有2年行政总厨的经历。

• 行政总厨/菜品研发总监

• 上海嘉廷大酒店
• 2020-09-21 09:06:41

工作职责：1.监控酒店餐饮出品质量及其标准实施情况；2.制定酒店餐饮出品各项标准和流程细则；3.制定酒店食品原料采购物资标准；4.研发创新菜式、特色菜式及其标准，并推广实施；5.监管各酒店菜品研发、出品标准及推广实施工作；6.规范及优化食品安全管理规范和相关检查标准，并监督实施；7.监管各单位餐饮成本控制；8.研究及落实餐饮出品节约资源及成本的方式方法；9.餐饮队伍的建设、激励及其培训工作；10.优化酒店厨房管理工作；11.协助新项目厨房图纸和设备清单审核工作。任职资格：1.10年或以上工作经验，其中5年或以上宴会餐饮研发管理等岗位工作经验优先；2.精通各类形式餐饮出品标准，擅长会议、宴会餐饮出品管理，精通出品创新及出品品质控制。

• Excutive Chinese Chef中餐行政总厨

• 重庆丽晶酒店
• 2020-09-21 17:40:53

1.      Initiate requisition for materials and supplies andpresent it for approval.提交所需原材料和物资供应的清单并给予上级审批2.      Liaise closely with Executive Chef for new methodsof food preparations and recipes.和行政總廚一起开发和研制新菜品和配方。3.      Control daily set-up of banquet and buffets, staffcaterer, market list and food wastage so as to maintain food cost of respectivekitchens at pre-determined levels; help reduce cost by keeping a control onpower and fuel consuming machineries.控制每日厨房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。4.      Ensure the delivery of brand promise and provideexceptional guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的对客服务。5.      Provide excellent service to internal customers inother departments as appropriate.确保员工同样在适当的时候为其他部门的内部客人提供优质服务。6.      Ensure consistent check and supervision on food andbeverage items during operation, making feedback as appropriate.在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。7.      Supervise usage of fresh products in the mealpreparation procedure.监督餐饮准备中新鲜产品的使用。8.      Give assistance in monitoring the monthly inventoryof all operating equipment and operating supplies.协助监督对所有运营设备和营业用品的月度盘点。

• 行政总厨

• 潍坊古点会酒店管理公司
• 2020-09-21 17:41:25

岗位职责1、建立并管理一个高效的厨房团队、监督所有中西厨房的出品。2、协助行政总厨一起制定员工工作日程安排。3、协助行政总厨和各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。4、在行政总厨的领导下开展新菜肴的试菜和开发工作。5、协助行政总厨召开所管辖部门的每日例会。6、充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。7、监督所有供应食品的质量与数量。8、监督各厨房收到的食品的质量与数量。9、将相关信息传达给行政总厨。10、经常检查厨房设备，做好维护工作。11、保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。12、确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。13、与本各部门建立良好的联系。14、确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生 监控国家规定的执行情况。15、参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。16、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片.岗位要求1、管理并指导员工、保持与酒店各个部门进行良好的沟通、与所有员工建立健全可靠的合作关系，帮助员工尽可能发展潜力，检查员工的出勤情况。2、定期检查所有员工外表的清洁，让他们以自己整洁的外表和制服为荣。3、制定并完善培训计划，主持培训课程。4、评估培训及发展前景。5、愉快和亲善地与客人打交道，做到能引导客人，友善，可靠，并以外交家的姿态服务与客人。6、高度服从性，具有优秀管理监督技巧；培养并帮助员工发展，鼓励创新。7、以此来发展并激励我们的员工。8、制定严格的客人服务标准，工作中做到心中有客人。9、以身作则，积极解决各种问题起到良好的示范效果。与客人和员工保持清晰明了的沟通。10、积极完成各项任务，把握机会学习各种新的知识和技巧，不断提升个人素质。11、灵活机动，应变能力强。12、建立良好的团队精神，协同工作，为了共同的目标努力。13、为各项运营流程的发展献计献策。14、以良好的态度履行自己的职责。15、向客人以及供应商推荐酒店的服务性以及便捷性。16、确保所有厨房设备以及用具的正常运行。

• Executive Chef 行政总厨

• 西双版纳洲际度假酒店
• 2020-09-21 13:48:31

岗位职责：对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。获取宾客反馈，不断提高食品品质及出品质量。确保所有菜品制作和出品均符合配方要求和相应标准。任职要求：具有烹饪学历或证书，至少5年以上厨师工作经验，同岗位至少1年工作经验。熟悉洲际品牌标准

• 行政总厨

• 成都瑯珀酒店
• 2020-09-21 11:29:39

1、建立并管理一个高效的厨房团队、监督所有中西厨房的出品。2、协助行政总厨一起制定员工工作日程安排。3、协助行政总厨和各厨房厨师长一起预计、制定和监控每日市场采购单。关注食品成本控制。4、在行政总厨的领导下开展新菜肴的试菜和开发工作。5、协助行政总厨召开所管辖部门的每日例会。6、充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。7、监督所有供应食品的质量与数量。8、监督各厨房收到的食品的质量与数量。9、将相关信息传达给行政总厨。10、经常检查厨房设备，做好维护工作。11、保证每日售货柜台上，自助餐上以及宴会上的食品陈列引人入胜。12、确保所有直接面对客人的员工对于食品以及其制作工艺有充分的认识。13、与本各部门建立良好的联系。14、确保员工执行正确的卫生程序，检查和控制所有相关政策，协助厨房卫生医生 监控国家规定的执行情况。15、参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。16、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片.

• Executive Chef 行政总厨

• 贵阳东景希尔顿酒店
• 2020-09-21 11:48:38

Responsibilities/主要工作职责Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅Exceptional conversion and example for team members.例如员工的异常变化Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流Can be asked to work for off site events.可以被要求进行外卖工作Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作Can be utilized during inventories.可以被要求进行盘存工作Overseas discipline of all culinary employees.厨房员工的海外训练All colleagues have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益Preparation of menus as per request, in timely fashion.及时的按要求准备菜单Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片Attending service briefings.参加服务部门的会议Communication of item 86 to the service team.与服务员沟通断货的产品Control of stations within the kitchen.调节厨房内部的岗位Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意Willingness to learn and adapt to changes积极的学习和适当的改变Having a open-minded approach to constructive feedback 用虚心的态度去接受有建设性的意见Purchase and control of produce.采购和控制产品Training of new colleagues.培训新员工Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and staff under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据饭店的规则和员工手册的要求行为举止，确保部门的良好运营Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。Keeps discipline and proper work practices for himself and the staffs assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the director of operation on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向营运总监汇报所有的问题并采取适当的行动。Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the director of operation.遵照营运总监要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。Works closely with the director of operation on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合营运总监对于当天食品数量的定购。最大限度的杜绝浪费以获得最佳的收益率。Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the director of operation for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向营运总监汇报所有问题。准备递送工程部门的维修单。Does any special assignment as assigned by the Director of Operations.任何其营运总监指派的工作。Ensures that recipes and costing are established and updated.确保菜谱和成本的存在和更新Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料Liaise with the Chef on daily basis to advice of any challenges and that the guest will experience no delays during the service period.组织厨师日常基本的挑战，令客人感受无任何延误的服务。Check the quality of food prepared by staff to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整Select staff that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准Manages the training function and ensures all staff certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。Attends communication meetings and is responsible for ensuring all staff in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。Conducts culinary department meetings and communicates important hotel information to staff and receives feedback in the absence of the Chef, and communicates upwards to ensure a high level of staff satisfaction.召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。Reviews all time sheets to ensure that staff working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整。The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.如有必要，该部门有权更改或补充该职位描述。Execute the project responsibilities in the hotel project team(s).加入酒店的项目工作组时，认真履行相应职责。Ad hoc assignment from the hotel management.完成酒店管理层交代的其他任务。

• 行政总厨 Executive Chef

• 广州正佳广场万豪酒店
• 2020-09-21 09:31:21

Job SummaryAccountablefor overall success of the daily kitchen operations.  Exhibits culinary talents by personallyperforming tasks while leading the staff and managing all food relatedfunctions.  Works to continually improveguest and employee satisfaction while maximizing the financial performance inall areas of responsibility.  Supervisesall kitchen areas to ensure a consistent, high quality product isproduced.  Responsible for guiding anddeveloping staff including direct reports. Must ensure sanitation and food standards are achieved.  Areas of responsibility comprise overseeingall food preparation areas (e.g., banquets, room service, restaurants,bar/lounge and employee cafeteria) and all support areas (e.g., dish room andpurchasing).

• 行政总厨Executive Chef

• 郑州希尔顿酒店
• 2020-09-21 09:11:33

  A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.是一个能够提供培训，领导团队，激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。Extensive knowledge of kitchen equipment and able to train team members.广泛的知识包括厨房设备和能够培训员工。Working knowledge of mathematics.工作中数学方面的知识。PC and basic software knowledge.计算机基本的软件知识。Knowledge in HACCP.在食品安全体系方面的知识。Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。Working well in stress situations, remain calm under pressure and able to resolve problems.在压力下很好地完成工作，保持冷静解决问题。Able to work in an moist, hot and sometimes loud environment.能够在潮湿，热和不时吵闹的环境中工作。Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。

• Executive Chef 行政总厨

• 厦门康莱德酒店
• 2020-09-21 08:58:44

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.What will I be doing?As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:-Lead of the kitchen brigade and ensure ongoing development of Team Members-Identify an effective approach to succession planning-Create menus that meet and exceed customers' needs and conform to brand standards-Ensure the consistent production of high quality food through all hotel food outlets-Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers-Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members-Manage department operations, including budgeting, forecasting, resource planning, and waste management-Manage all aspects of the kitchen including operational, quality and administrative functions-Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner-Ensuring adequate resources are available according to business needs-Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation-Control costs without compromising standards, improving gross profit margins and other departmental and financial targets-Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events-Maintain good communication and work relationships in all hotel areas-Ensure that staffing levels are maintained to cover business demands-Ensure monthly communication meetings are conducted and post-meeting minutes generated-Manage staff performance issues in compliance with company policies and procedures-Recruit, manage, train and develop the kitchen team-Comply with hotel security, fire regulations and all health and safety and food safety legislation-Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner-Manage financial performance of the department so all planning is in line with hotel objectives-Manage food control systems are adhered to them so margins are on target in a pro-active way-Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends-Be environmentally aware-Ensure food wastage program is adhered to so that margins are on target-Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation职位要求：What are we looking for?An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:-Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required-Excellent leadership skills-A creative approach to the production of high quality food-A business focused approach to managing a hotel kitchen-Excellent communication skills-Ability to build relationships, internal and external, to the hotel and the Company-Excellent planning and organizational skills-Ability to multi-task and meet deadlines-A current, valid, and relevant trade qualification (proof may be required)It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:-A certification in management-Proficiency with computers and computer programs, including Microsoft Word, Excel and OutlookWhat will it be like to work for Hilton?Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

• Chinese Executive Chef 中餐行政总厨

• 杭州英冠索菲特酒店
• 2020-09-21 08:12:52

Supervise Chinese kitchen & Banquet Kitchen management work. 监督餐饮部中厨房及宴会厨房管理工作。The supervision and management of food quality, cost, and meet the guest needs. 监督管理食品质量、成本，满足客人需要。Train kitchen team members on food production process and operating standards.对厨房的出餐流程和操作标准进行培训。Together with F&B Director planning annual promotion plan, and according to the implementation. 与餐饮总监一起策划年度推广计划,并按照执行。Work with  F&B Director to develop and adjust menu according to hotel needs. 据酒店需要，与餐饮总监、行政总厨一起研发、调整菜单，满足客人需求。Formulate and adjust all kinds of operation policy as required.根据需要，制定、调整各类运营政策。The must haves 具体要求International hotel group working experience, at least 2 years of work experience in the same position. 国际酒店集团工作经验，2年以上同等职位工作经验。Creative and outgoing personality, with a very Pro active and positive attitude to work, and demonstrate flexibility.创造性及外向性格，具有非常积极和正确的态度对待工作。Proficient in Hangzhou Cuisine, Cantonese cuisine, Huaiyang cuisine.精通杭帮菜、粤菜、淮扬菜系等。Must have experience in Pre-opening hotel 必须有筹开酒店工作经验。Sofitel experience is preferred.有索菲特品牌经验为佳。

• 行政总厨 Executive Chef

• 宁波杭州湾凯悦酒店
• 2020-09-21 18:38:05

1.健全厨房组织，完善厨房设备的布局，保证菜肴的质量2.督导厨房所有员工的工作，控制设施及成本，增加效益。3.检查所收货物的品质。4.不断更新菜单上所有菜品的烹饪存档。5.负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准。6.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。7.负责面试，聘用人员，使员工熟悉酒店，培训、督导厨房员工。8.熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法。

• Executive Chef 行政总厨

• 武汉泛海费尔蒙酒店
• 2020-09-21 17:28:21

1.健全厨房组织，完善厨房设备的布局，保证菜肴的质量2.督导厨房所有员工的工作，控制设施及成本，增加效益。3.检查所收货物的品质。4.不断更新菜单上所有菜品的烹饪存档。5.负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准。6.了解宾客需求，与餐饮部总监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。7.负责面试，聘用人员，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验5年以上。2.接受过专业技术训练，达到高级厨师技术水平。3.熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法。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。6.英文熟练。

• 行政总厨 Executive Chef

• 阿丽拉安吉
• 2020-09-21 10:06:21

可描述职位内容和要求，右边小助手可以为您提供参考范例哦!

• 行政总厨 Executive Chef

• 广州翡翠希尔顿酒店
• 2020-09-21 18:00:27

岗位职责：1.所有餐厅厨房，包括饼房、主厨房、中餐厨房、行政酒廊厨房、管事部、外卖宴会。2.计划和准备执行高质量的食品和摆设在指定的餐厅。3.严格按照菜谱、标准和摆盘标准。4.在酒店运营之中保持HACCP各方面要求。5.必须对具有持续性的人员培训和SOP’s的提高和改善保持关注。6.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以7.保持厨房运营持续地提高，达到目标和保持顺畅地交流。8.可以被要求进行外卖工作。9.可以被要求在厨房以外的地点完成工作。10.可以被要求进行盘存工作。11.所有员工都应知道关于住宿率,宴会,预测计划和收益。12.调节厨房内部的岗位。13.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。14.对于每位客人的要求要作出回应使客人满意。15.积极的学习和适当的改变。16.用虚心的态度去接受有建设性的意见。17.采购和控制产品。18.培训新员工。19.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向Chef汇报所有的问题并采取适当的行动。20.确保菜谱和成本的存在和更新。21.选择有良好表现和工作态度的员工作为部门标准。22.监控食品的质量和数量是确保最大限度的节约原材料。23.对新菜单提出建议和改变季节性食品的观念。24.组织厨师日常基本的挑战，令客人感受无任何延误的服务。25.检查员工准备的食品质量按需求标准和做出必要的调整。26.监控整个食品操作并确保食品按时和正确地操作。27.时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。28.协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。29.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。30.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。31.与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。32.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。33.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。34.召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工很高的满意度。35.确保员工充分的理解并遵守员工手册内容。36.如有必要 ，该部门有权更改或补充该职位描述。37.完成任何其他合理的职责和被指派的职责。岗位要求：1.高中或相等的学历，最好是专业烹饪学校毕业。2.更新的卫生课程。3.十至十五年管理厨房经验，五星级酒店的餐廳或级别很高的个体餐厅并有八年主廚的经历。4.很好的英文掌握能力(口语和书写)。5.具有在国际连锁酒店的相关经验。

• 厨师长

• 北京京仪酒店管理有限责任公司
• 2020-09-21 16:07:24

   本岗位工作经验至少二年及以上，为人正直，不计较个人得失，能住店，有酒楼工作经验者优先。        薪酬待遇：根据经营情况，月收入可达到15000-25000元 福利待遇：为了鼓励员工踏实工作，凡在酒店工作期间员工均可根据企业相关福利规定享受如下福利：1.一经录用，即签订劳动合同；2.酒店提供工作服；3.外地员工免费住宿（独立床位、宿舍区有wifi、房间有安装有线电视、宿舍区有小超市）和工作餐；4.按规定缴纳社会保险和住房公积金及补充医疗保险。5.根据企业情况、个人工作表现给予奖励；6.酒店不定期的组织专业性培训、优秀员工外出培训及员工拓展活动；7.按级别享受每月100元-140元的店龄奖励；8.享受酒店医药费报销政策；9.凡符合酒店条件按照规定可享受供暖费报销；10.凡符合酒店条件按照规定可享受独生子女费及子女医药费报销11.享受工会互助保险    

• 行政总厨 Executive Chef

• 嘉兴希尔顿酒店Hilton Jiaxing
• 2020-09-21 21:56:40

This position is concerned with the smooth running of the entire  hotel  kitchen brigade.  这个职位需领导酒店所有厨房的平稳运作。1.Communicates with Director  of Operations on all aspects of the kitchen management,  to ensure proper  co-ordination of instructions and directives to  Executive Sous Chefs and Sous Chefs（if have）. 和营运总监进行有关厨房管理上的交流，确保行政副总厨和厨师长严格执行（如有）。2.Follow up instructions given by Director of Operations and reports back any observations.执行营运总监的指示并及时进行信息反馈。3.Is strongly involved in menu planning, and recommending new dishes.  Gives instructions in  all outlets concerned for both kitchen and service side (with help of outlet Managers).涉及到菜单的编制，推荐新的菜式。指挥相关的处方和服务方面。4.Attends all meetings and follows any directives given therein.  Advises General Manager on all topics of importance.出席所有会议并且遵循所有指示。在重要问题上给予总经理建议。5.Confers with each section leader on work schedules, overtime requirements and duty roster.和所有区域的组长协商工作进程表，加班和执勤表。6.Streamlines all training requirements between Executive Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.为了正确的完成指示，要努力使负责培训的行政副总厨，各部门的领导们的所有培训要求以及所有类似同等的安排变得更有效率。7.Recommends to Director of Operations  changes in kitchen equipment and structure and transmits any recommendations from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.给营运总监交付有关厨房的设施更换和改造并且交与厨房的其他建议。讨论未来预 算条款和这一年的必需品。8.Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.有责任保存所有促销和相关活动，保存菜谱和照片。9.Responsible for promotions, advertising bring in Guest Chefs and working on promotional theme menus.负责促销期间，客座厨师负责丰富期间的菜单。10.Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.确保正确的卫生程序，检查和控制冷场库去确保食物的更新和卫生。11.Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FSAA system.在各种厨房安置食物成本控制和使之和FSAA系统类似。12.Supervises any VIP parties and set ups, decorations and food displays.  Liaisons with other departments, including steward and service for proper co-ordination whenever needed.监督所有重要聚会的组织，装饰和事物的展示。和其它部门联络，包括任何时间需要的服务。13.Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.在服务时间段之前抽查并且再此之后进行对出品食物的定期检查，以防出现问题可以马上关注。14.Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.协调食物的订购从仓库和市场，对数量和质量进行抽检，对于市场买进的食物要给予关注。15.Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids.了解趋势，运用购物杂志和其他辅助材料取更好的为食品行业服务。16.Signs and checks all requisitions from other kitchen departments.签名核对所有厨房的申请。17.Recommends changes or innovations in policies, procedures and equipment.不断的改进制度，程序和设备。18.Confers with management on reports, forecast budgets, policies and future planning.在报告预算，政策和未来计划上与管理层协商。19.Ensures that the department operates within the budget and maximizes revenues.确保部门运转在预算内以及利益最大化。

• 行政副总厨Executive Sous Chef

• 七尚酒店（Lohkah Hotel & Spa ）
• 2020-09-21 15:09:33

岗位职责1.健全厨房组织，完善厨房设备的布局，保证菜肴的质量2.督导厨房所有员工的工作，控制设施及成本，增加效益。3.检查所收货物的品质。4.不断更新菜单上所有菜品的烹饪存档。5.负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准。6.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。7.负责面试，聘用人员，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验2年以上。2.接受过专业技术训练。3.熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法。4.懂得成本核算，食物原料及食品营养知识。

• 行政总厨 Executive Chef

• 北京西南华邑酒店
• 2020-09-21 08:56:08

职位概述主管厨房的运营工作，包括食物准备、食品质量、设备维护以及库存管理等，确保遵守酒店质量标准，达成营收目标，控制食物及其他消耗品的成本。工作职责财务回报： 为酒店管理层准备各项预测、计划和部门生产报告。 参与准备酒店年度预算，并设定部门目标。 对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。 员工团队： 处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。 遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。 通过与其它部门进行日常沟通和协作促进团队合作，提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。 根据公司规定和政策，对员工工资、工作规程或其它人力资源相关事务提出建议或初拟方案。宾客体验： 获取宾客反馈，不断提高食品品质及成品质量。 协助发现并解决客户有关厨房服务的疑问和问题。 协助餐饮总监设计菜单、餐饮搭配、餐桌布局及装饰等。  企业责任： 确保所有菜品制作和成品均符合配方要求和相应标准。 为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。 维护相关流程，确保食物和酒水产品、库存及设备的安全和正确储存。及时订购补充物资，避免浪费，防止偷盗。 确保所有的餐饮设施和储藏室运行情况良好、定期清洁。 遵守政府法规、品牌标准及酒店或公司的政策与操作流程。 完成其它分配的任务。可能需要担任值班经理

• 中餐行政总厨Chinese Executive Chef

• 裸心岭
• 2020-09-21 08:26:16

裸心岭，密林阁将以最现代方式反映出大自然所能提供的最佳食材。尊重和照顾食材本来的特性，重点将是选用新鲜的，当地的，时令的，有机的，健康的，营养的，纯成。菜肴的亮点将是淮扬菜、苏菜、江鲜水产、粤菜以及湖南和四川的一些最受欢迎的菜式。我们的产品来源都是来自管理良好和我们认证的农场，我们选择的农产品有良好的生产环境以及使用有机肥料。裸心岭，密林阁的中餐行政总厨将以营养丰富的食物，创意，外向和积极的与客人互动，定制的菜单和菜单将及时改变和更适应新季节出品，将深刻的印象留给我们的家人，商业伙伴或同事。The Hill Pavilion will reflect the best food ingredients the nature has to offer presented in the most modern and contemporary way. Focus will be fresh, local，seasonal，organic, healthy, nutrition, pure ingredients handled with respect and care. Cuisine highlights will be Huaiyang-, Su-, freshwater fish, Cantonese cuisine and some all-time favorite spicy dish from Hunan and Sichuan.Our source of products are all from well managed and self-inspected farms who produce environmental friendly and with organic fertilizers farm products.The Hill Pavilion will be known for nutritious food, creativity, outgoing and guest interacting chefs, customized menu’s and a menu which will change and update seasonal – a place you want to show and impress our family, business partners or working colleagues. Our Chinese Executive chef criteria’s are but not limited to:1.     带领好裸心岭中餐厨房的运营Takes leadership over the naked Hill Chinese food operation2.     拥有出色的淮扬菜系和广东菜系烹饪基础和知识，熟知其它流行的菜系，如湖南和四川Strong Huaiyang cuisine and Cantonese background & knowledge, and other regional cuisine knowledge such as Hunan & Sichuan3.     确保为客户提供最限度的选择度Ensures plenty of choice for plant based customers4.     具有丰富的江苏河鲜水产的烹饪知识Has a rich knowledge about Jiangsu fresh water fish preparations5.     具有豪华酒店或度假村，最少三年的同等职位工作经验Luxury hotels or resort Chinese executive chef working experience, minimum 3 years.6.     支持私密的目的地餐饮服务，包括酒店内以及店外合理的用餐地点Supports ‘private destination chef’s service’ in our luxurious villas and exclusive outdoor dining venues7.     有筹备开业酒店的经验Pre-opening experience preferred8.     具有高端婚宴和媒体晚宴，政府接待的经验。Knows how to prepare and manage high end weddings, social dinners and government events up to 600 people.9.     具备在菜品上有创新，能够提供时尚的菜品Takes a creative and stylish approach to food preparation and presentations.10.  有其他知名菜系的知识和基本烹饪技巧Knowledge with other famous cuisine basic cooking skill.11.  善于与顾客的沟通成为餐厅的名片，并使自己在当地社区成名Good communication with customer to become the face of the restaurant and make a name himself in the local community.12.  优秀的领导能力Great leadership13.  关注员工的培训与发展Focus on employee training and developments.14.  管理人员和执行人力资源活动Managing and conducting Human Resource activities.15.  领导厨师团队确保烹饪标准Leading culinary operations for property and ensure culinary standard.16.  需要良好的成本控制能力Cost management skills.17.  确保基本会使用电脑来完成每日相关的工作。Basic computer skills related to daily work.

• 餐饮总监/行政总厨

• 深圳市佳兆业酒店管理有限公司
• 2020-09-19 14:22:59

工作内容1.负责旗下酒店的餐饮运营战略及运营模式的规划与建立，完善餐饮运营体系，对旗下各酒店的餐饮运营形成强力支撑2.负责根据集团的总体目标，制订酒店的餐饮运营管理制度、服务和质量标准3.负责监督、检查成员酒店的餐饮服务/出品品质、设施设备和环境的维护保养4.负责提供酒店管理相关技术指导，确保餐饮运营成本的合理性职位要求1.高中及以上学历，有国际星级酒店品牌行政总厨经验2.可处理文案工作，沟通能力强3.具备适应性和灵活性，能够快速响应管理要求