SUMMARY OF POSITION

职位概括

Theｅｘｅｃutive Chef is responsible for the operations of all the kitchens and theｄｅｌivery of the highest standard of food quality as per Four Seasons standardsand procedures. Ensures that all food in the hotel, whether cooked or uncookedis consistent in terms of quality, taste and presentation as set by him/her.Ensures preparation of food produce superior meals within budget parameters,which will result in a profiｔａｂｌｅ food operation. He/She plans meals,supervises and coordinates the work of chefs, cooks and other kitchenassociates. He/She is also to be familiar with competitive operations withregards to pricing, quality and merchandising.

He/Sheassists the Director of Food & Beverage in the day-to-day F&Boperations and represents him, as and when required, with all itsresponsibilities.

行政总厨的职责是负责所有厨房的运作，确保所有食品按照四季的高标准，高质量出品。饭店内食品，成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。协助餐饮总监的日常运作，在需要时，担当其职责。

PREFERRED KNOWLEDGE / QUALIFICATIONS

职位要求

At least has 15 years kitchen experience in luxury brand Hotels with a minimumof 3 years as ｅｘｅｃutive chef.

至少15年以上奢华酒店品牌经验，及3年以上行政总厨的工作经验。

其他要求
国际联号工作经历：优先
国内管理公司经历：优先
语言能力：英语-精通
计算机能力：熟练

联系人：张女士

上班地址：-广东-深圳-深圳市福田区福华三路138号深圳四季酒店