岗位职责 - 中餐行政总厨 - 《中餐运营管理实务》

Manages all Chinese Culinary operations of the hotel. Areas of responsibility include Star Anise, Banquet & assist Executive Chef in Red Star Cafe. Directs all culinary ambassadors towards achieving the highest food & safety standards, as per the Global Food Safety standards. Liaise daily with Executive Chef, F&B Management & various outlets to act as an advisor & coordinator to ensure smooth functioning of the hotel’s Food & Beverage functions.

Safety and Security 安全与保卫

Major Responsibilities:

Directly responsible for all Chinese Culinary operations, ensuring a smooth running, profitable operation within the framework of the Hotel
Responsible to liaise with Chinese Executive Chef on Brand Standards, Global Food Safety Standards & other administrative responsibilities for the Chinese & Banquet kitchen
Oversee the kitchen 5SU orders for pre-opening to ensure hotel is set for a successfully opening on schedule
Work on menus & costing with Food & Beverage team for all areas of operation
Prepare menus reflecting complete pull through of concepts, keeping the Chinese Culinary directives for Marriott China as a guide & have Use Records in place for all menus
Prepare the Food & Beverage market list, pars & orders for hotel opening
Constantly research, develop and maintain the hotel cuisine concepts and standards for food preparation and presentation
Maintain food cost by ensuring that proper preparation, inventory, requisition and control systems are in place in all food operations areas
To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principals, work simplification and sanitation
Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests
Maintain food safety & protection. All food working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc as per Global Food Safety (GFS) standards
To conduct monthly GFS audits with Executive Chef & other relevant team members
Enforce Marriott’s GFS sanitation checklists & have all kitchens inspected on a monthly basis
To be responsible for the monthly department Profit & Loss Statement & play an active role in the overall Food & Beverage P&L, liaising with the Executive Chef
Preparation of the yearly department Budget by using history & forecasting techniques to develop an aggressive budget that reflects achievable capabilities
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production
To supervise the completion of the wage progress report on a weekly basis and critique discrepancies
To ensure the use of Material Control system effectively
To be responsible for all accounting and billing procedures within the culinary operation
Execute projects as stipulated in the F & B Plan and Marketing Plan by paying special attention to organizing all food promotion
Planning, finalizing and executing renovation projects for kitchens as & when required
Maintaining staff turnover at reasonable levels
Responsible to maintain the overall welfare of our Ambassadors by providing them with the training and resources to take care of our guests

General Duties:

To ensure the awareness & enforcement of all Marriott SOP’s & Property LSOP’s
To enforce operational Standards that are reviewed periodically, updated & improved
To be aware of competitors in the market and complete a competition analysis on a quarterly basis
To ensure the efficient scheduling of management and ambassadors
To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD
To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD
To implement a departmental daily “15 Minute” training program & daily taste panels for all food service areas
To be responsible for the execution of Culinary Management reviews and appraisals in a professional and timely manner
To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef
To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline
To practice “open door” policy at all times
Periodically plan outside Associates activity to promote teamwork
To be responsible for maintaining outlet safety at all times
To be responsible for asset management of all outlet property and facilities
Conduct a preventative maintenance inspection on a monthly basis
Promote positive inter-departmental relations through candid communication and cooperation
To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner
Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering

Perform any reasonable request made by management which is not life threatening or against the law

NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitality service atmosphere must be projected at all times. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

The Hotel requires that you will not (either during or after your employment) without the Hotel‘s written consent, divulge any information concerning the Hotel or any associated hotels or any of their dealings, transactions or affairs which may come to your knowledge during or in the course of your employment with the company.

I have read and received a copy of the above description and fully understand that violation of any of the stated responsibilities and duties is grounds for disciplinary action.

10-15 years of relevant working experience in hospitality industry
Should have worked with Marriott or other international hotels companies
Should have worked in restaurants focusing on Cantonese & at least one other Regional specialty
Good command over Mandarin
Basic English ability would be an advantage
Culinary School training