The Executive Chinese Chef, under the Director of Food Beverage and senior management, oversees the new restaurant to ensure exceptional guest experience. This role will be in charge of the main restaurant serving Cantonese cuisine featuring traditional Peking Duck, Dim Sum, Cantonese BBQ and live seafood, and a second All-day-dining venue serving casual Szechuan and Cantonese dishes.

Job Duties Functions

Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, andinitiativesof Hyatt International.Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implementedand consistently maintained.Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities.Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times.Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment.Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels.Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food Beverage, ensuring targets are met and costs are effectively controlled.Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations.Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation.Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations.Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team.

行政中菜總廚將在餐飲部總監及高層管理的監督下，負責新餐廳的運營，確保卓越的客戶體驗。此職位將負責主餐廳，提供廣東菜，包括傳統的北京烤鴨、點心、廣東燒臘和活海鮮，以及第二個全天候餐飲場地，供應休閒的四川和廣東菜。

工作職責與功能

確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。通過利用運營設備和最佳的人力資源配置，進行成本效益措施。管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。負責廚師團隊的招聘過程，實施培訓活動以發展團隊。

The Executive Chinese Chef, under the Director of Food Beverage and senior management, oversees the new restaurant to ensure exceptional guest experience. This role will be in charge of the main restaurant serving Cantonese cuisine featuring traditional Peking Duck, Dim Sum, Cantonese BBQ and live seafood, and a second All-day-dining venue serving casual Szechuan and Cantonese dishes.

Job Duties Functions

Ensure that culinary activities and standards are aligned with the respective Corporate Strategy, andinitiativesof Hyatt International.Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implementedand consistently maintained.Work closely with the Director of Food and Beverage and Executive Sous Chef and supports all Food and Beverage marketing and up-selling activities.Ensure that all culinary associates deliver the brand promise and provide exceptional guest service at all times.Conducting cost-efficient measures by utilizing operating equipment and optimal manpower deployment.Manage, train and foster teamwork with collaboration in a diverse kitchen brigade with differing experience levels.Assist with the preparation and regular update of the Food and Beverage Departmental Budget, in close cooperation with the Director of Food Beverage, ensuring targets are met and costs are effectively controlled.Enforce that Hotel’s policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations.Develop and contribute to annual marketing plan to give inputs on ways to maximize revenues, and reflect guests’ preference and needs in the menus and creation.Contribute and assist on special future project(s) / renovations by working closely with respective teams to give inputs on ways to maximize the projects or renovations.Be responsible for the recruitment process of the culinary team. Implement training activities and develop the team.

行政中菜總廚將在餐飲部總監及高層管理的監督下，負責新餐廳的運營，確保卓越的客戶體驗。此職位將負責主餐廳，提供廣東菜，包括傳統的北京烤鴨、點心、廣東燒臘和活海鮮，以及第二個全天候餐飲場地，供應休閒的四川和廣東菜。

工作職責與功能

確保烹飪活動和標準與凱悅國際的企業戰略及計劃保持一致。建立並遵循酒店規範和標準，以確保這些標準被引入、實施並持續維持。與餐飲部總監及執行副廚師密切合作，支持所有食品與飲料的市場營銷和推廣活動。確保所有廚師團隊成員隨時提供品牌承諾並提供卓越的顧客服務。通過利用運營設備和最佳的人力資源配置，進行成本效益措施。管理、培訓並促進多元化廚房團隊的合作，團隊成員具備不同的經驗水平。協助準備和定期更新餐飲部預算，與餐飲部總監密切合作，確保達成目標並有效控制成本。確保酒店的政策、程序和指導方針在責任範圍內得到執行，以遵守政府的衛生和安全法規。制定並貢獻年度市場營銷計劃，提供意見以最大化收入，並在菜單和創作中反映顧客的偏好和需求。參與並協助未來的特殊項目/翻新，與相關團隊密切合作，提供意見以最大化項目或翻新的效果。負責廚師團隊的招聘過程，實施培訓活動以發展團隊。

Education Experience

A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels.Hygiene Manager Certification or similar food safety qualification.Strong leadership, organization and planning skills, communication skills, training and coaching skillsKnowledge of HACCP systems and ISO 22000 is an advantage.Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts.Excellent understanding in financial performance and future planning.Proficiency in both written and spoken English and Chinese, Mandarin is an advantage.Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling.

教育與經驗

至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。具備衛生經理證書或類似食品安全資格。具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。具備 HACCP 系統和 ISO 22000 知識者優先。每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。對財務表現和未來規劃有優秀的理解。精通書面和口語英語及中文，普通話為優勢。具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。

Education Experience

A minimum of 3-4 years of experience as Executive Chinese Chef level in renowned international hotels.Hygiene Manager Certification or similar food safety qualification.Strong leadership, organization and planning skills, communication skills, training and coaching skillsKnowledge of HACCP systems and ISO 22000 is an advantage.Manage and control on a daily basis all food costs and manpower costs to meet monthly business forecasts.Excellent understanding in financial performance and future planning.Proficiency in both written and spoken English and Chinese, Mandarin is an advantage.Administrative skills including good computer literacy with knowledge in Word, Excel, online ordering system and scheduling.

教育與經驗

至少有 3-4 年在知名國際酒店擔任行政中菜總廚的經驗。具備衛生經理證書或類似食品安全資格。具備強大的領導力、組織和計劃能力、溝通能力、培訓和指導能力。具備 HACCP 系統和 ISO 22000 知識者優先。每日管理和控制所有食品成本和人力成本，以滿足每月業務預測。對財務表現和未來規劃有優秀的理解。精通書面和口語英語及中文，普通話為優勢。具備良好的行政技能，包括良好的計算機素養，熟悉 Word、Excel、在線訂購系統和排班。