酒店行政主厨岗位职责(英文版)

© 2012 InterContinental Hotels Group. All rights reserved. Proprietary and Confidential. I C/JD_Exec Chef/CMH_Europe AMEA/EN-GB/A4/04.2012
Job band: 4 Department: Food & Beverage Hotel level: III - V Reports to: Director of Food & Beverage
JOB OVERVIEW
Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.
At InterContinental Hotels & Resorts ®
we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
∙ Be charming by being approachable, having confidence and showing respect.
∙ Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
∙ Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. DUTIES AND RESPONSIBILITIES
FINANCIAL RETURNS:
∙ Complete forecasts, plans, and departmental production reports for management.
∙ Participate in the preparation of the hotel’s annual budget and the setting of depart mental goals.
∙ Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
PEOPLE:
∙ 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.
∙ 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. ∙ 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. ∙ Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
GUEST EXPERIENCE:
∙ Solicit guest feedback to improve food and presentation quality.
∙ Assist with addressing customer questions and issues relating to kitchen services.
∙ Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.
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RESPONSIBLE BUSINESS:
∙Ensure that all menu items are prepared and presented according to established recipes and standards.
∙Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.
∙Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimise waste and pilferage.
∙Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
∙Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.
Perform other duties as assigned. May also serve as manager on duty.
ACCOUNTABILITY
Supervises a large number of kitchen employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.
QUALIFICATIONS AND REQUIREMENTS
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s).
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Employee Name (print)
Employee Signature Date。