岗位职责： 1.To work as an active team member in the Food and Beverage Management, Food      and Beverage Kitchen and Administration together with Director of Food      & Beverage and Sous Chefs. 在餐饮部管理团队中积极工作,与餐饮总监和副主厨共同推进厨房及行政工作 2.Direct the purchasing department in insisting only the finest raw products is      selected and bought therefore maintaining a consistent high product      quality. 采购部门坚持最好的原材料产品的挑选和购买，保持一个较高的产品的质量 3.To assist outlet Chef’s in menu planning, effective roistering, cost control and other aspect of organizing, managing and running of their      kitchen in an economical way of highest possible standards. 协助各部门厨师完成菜单、摆盘、成本控制.管理厨房，使其以一个经济的方式达到标准。 4.Comply   with FSQM Check List.       Dictate a strict policy on kitchen, food and associates      cleanliness, which will help to prevent any potential hygiene problems 遵守FSQM检查表.制定严格的厨房策略，食品和员工的清洁，这将有助于防止任何潜在的卫生问题 5.To make daily inspections of kitchen including all restaurants, store rooms, associates' cafeteria and other areas under his control. 详查厨房且包括所有餐厅，储藏室，员工餐厅和其他控制区域. 6.To develop new ideas in conjunction with department heads which will increase      sales, reduce costs or increase the productivity of the kitchen operation. 与各部门领导沟通新想法，新思路,可以增加销售,降低成本或增强厨房的操作能力 7.To survey regularly new and trendy restaurants / hotels and be aware of new      market trends to stay ahead of the competitors. 定期调查新时尚饮食.酒店业和了解新的市场趋势,在竞争中领先. 8.Be a motivator to kitchen associates at all times by representing a self-confident, energetic and happy manager 在任何时候都要为厨房员工树立一个自信，充满活力的领导形象。 9.Always give creative and entrepreneurial input, present ideas and be constructive, self-critical and open minded. 具有创造力，能够把企业精神放在心上，值得信任，懂得自我批评，具有开阔的思想。 10.Ensure the compliance of Marriott Culture 确保与万豪文化相一致 岗位要求： ·   10 - 15 years Kitchen experience     10至15年厨房工作经验 ·   3 - 4 years as Sous Chef     3-4年副厨从业经历 ·   2 – 3 years as Executive Sous Chef     2-3年厨师长从业经历 ·   Thorough knowledge in Chinese / International Cuisine    深入了解东西方文化/国际烹饪 · Good Basic knowledge in Eastern and Western Cuisine    具备良好的亚洲风味基本知识 · Has to be a certified Food Safety and Hygiene Standard controller by FSQM    必须依据FSQM检查表核证的品安全和卫生标准 ·    Ability to Train and Supervisory levels of Kitchen areas   including Pastry and Butchery     能够对包括肉房和饼房的培训和监督 ·   Ability to handle food complaints     能够处理食品投诉 ·   Ability to draft menus of all kinds in professional manner     能够拟定所有同类专业的菜单 ·   Managerial skills to plan efficient roasters and oversee administration     能够规划高效率的烘烤及监督管理 ·    Internal Transfer First     集团内部调转优先