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https://frhi.taleo.net/careersection/ext_fairmont/jobdetail.ftl?job=CHG00356&lang=Zh-CN

Summary of Responsibilities:

Reporting to the General Manager, the primary responsibilities for the Executive Chef include but are not limited to the following:

? Ensure consistency and highest quality in food taste, temperature and presentation.

? Ensure the quality and cleanliness of all food displays with maximum creativity.

? Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other colleagues under his/her supervision.

? Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards.

? Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage.

? Check stores and refrigerators and oversee proper storage and recycling of leftovers.

? Ensure effective communication among the kitchens and with other departments.

? Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications.

? Supervise food tasting sessions and guide chefs for new menu implementation.

? Attend meetings with Director of F&B or relevant senior leadership personnel in Hotel to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required.

? Update menu recipe cards and menu planning for promotions.

? Conduct staff training and on-the-job training on kitchen skills and new menu items.

? Guide employee orientation for new hires.

? Ensure colleagues adhere to hotel regulations re: fire, safety and emergency procedures.

? Maintain proper controls over purchase orders and requisitions.

? Monitor monthly food inventory turnover and slow moving items.

? Ensure purchasing, receiving and all storage is efficiently handled.

? Review food cost analysis on a daily basis to in line with budget and forecast.

? Follow HACCP guidelines and ensure that colleagues comply with HACCP guidelines.

? Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule.

? Recommend promotions, transfers of colleagues from various outlets for General Manager’s approval.

? Monitor colleagues schedule for the assigned outlets.

? Conduct section / departmental meetings and colleagues daily briefings.

? Manage colleagues’ appraisal process.

? Responsible for proper efficiency and profitable functioning of F&B outlets.

Qualifications:

? Solid Culinary Knowledge.

? Minimum 10 years’ experience in an International Class Hotel with at least 2 years’ experience in a similar capacity.

? Culinary Related Certificates.

? Apprenticeship or any other culinary certificate/diploma an advantage.

? Physically fit.

? Oral and written fluency in English.

? Knowledge of other languages and basic understanding of local language preferred.

? Must have strong culinary experience (international preferred).

? Excellent leadership & supervisory skills with a “hands-on” approach.

? Positive attitude and high energy level.

? Motivator & self-starter; displays initiative & creativity.

? Team player and team builder.

? Flexible & adaptable to different working locations.

? Finance knowledge.

? Experience in a similar role in a luxury hotel with knowledge of the China market is required.

? Working experience in China is an asset.

签证要求：必须拥有在中国合法工作权。酒店将协助合适的外籍人选办理工作签证。

立即申请： 无论您是事业刚起步还是正在寻找有意义的职位，我们都邀请您访问 http://www.fairmontcareers.com/，详细了解有关费尔蒙酒店及度假村的信息，把握难得的就业机会！

上班地址：中国四川省成都市高新区天府大道269号