To ensure the smooth operation of Chinese Kitchen and Banquet Kitchen, to produce high quality products by his/her best knowledge, and to assist F&B Leader to manage the daily operation. Training subordinates on food production, Marriott International standards, 43 points hygiene rules and regulations, hotel standards and following hotel policies and procedures as described in the hotels associate hand book. Being able to manage Chinese kitchen, banquet kitchen and other relevant sections. Well organized, customer focused and train young associates on a daily basis.
确保中厨房、宴会厨房、员工厨房的平稳运作，根据自身的专业知识制作高品质的食品，协助餐饮部负责人管理好厨房的日常运作。培训下属员工食品知识、万豪标准、43条食品卫生标准、酒店政策及员工手册规定的内容等。有效管理厨房及其他相关部门，每天对员工进行培训。
岗位要求：
1. 3-4 years of senior sous chef or 2 years or above relevant working experience.
具有3-4年资深副厨师长经验或2年以上厨师长相关工作经验。
2. Master Chinese cuisine cooking skills, especially Cantonese cuisine; have good basic knowledge of Asian flavor.
深入了解中式烹饪技巧，特别是粤菜；具备良好的亚洲风味基本知识。
3. Be able to train and guide the staff of meat room and Chinese dim sum.
能够对肉房和中式点心房员工进行培训。
4. Extensive knowledge of foodhandling and sanitation standards.
全面的食品加工及卫生标准知识。
5. Strong organization skillsand effective influence skills
能够有效组织厨房各项运作，并通过以身作则积极的引导员工完成各项工作。
6. Be decisive and able to handleemployee conflicts effectively and maintain good employee relations
决策果断，并能够行之有效的处理员工冲突以及保持良好的员工关系。
7. Rich knowledge of food safety standards.
具有丰富的食品安全知识。
