Chinese Executive Chef 中餐厨师长


AREAS OF RESPONSIBILITY职责范围  
Developsand implements menu and dining strategies which are aligned with the hotel’stargeted market position
开发和实施符合酒店的目标市场定位的菜单和餐厅策略 
Managesthe kitchen operation 
管理厨房的运作 
Supports Food & Beverage Outlets
支持各餐厅运营 
Develops and implements strategies and practices which support employeeengagement
制定和实施有效的策略来提高员工满意度 
REQUIREMENTS
要求  
Minimum of five years progressive hotel banquet kitchen experience, fiveyears as Executive Chef preferable
至少5年以上相关酒店厨房工作，有5年厨师长经验者最佳
 
Minimum 2 year culinary degree required, three – four year degreepreferred
拥有2年制院校以上的烹饪资格证书，3-4年最佳
Able to resolve conflicts guests, supervisor and employee
能够解决与客人，上司和员工的冲突 
Able to collaborate effectively with other hotel employees and managersto ensure teamwork
能够和其他管理团队保持良好的沟通合作  
Extensive knowledge or menu development, knowledge of both internationaland domestic dishes
熟知广泛的知识或菜单开发、知识国内外的菜肴