中餐及宴会厨房烧腊主厨

岗位职责：
1.协助厨房的运营管理，包括菜单计划和成本核算，组织特别活动，开发新菜，了解食品质量标准和关于产品的综合性知识。
Assist in the management of Kitchen Operations，including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
2.遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
3.参与菜单的计划和成本核算工作。
Participate in the planning and costing of menus.
4. 保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
5. 和中餐行政总厨一起编制和管理部门预算。
Works with Executive Chinese Chef in the preparation and management of the Department’s budget.
岗位要求：
1.具有解决问题，推理，号召，组织和培训能力。
Problem solving, reasoning, motivating, organizational and training abilities.
2. 3年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景。
3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.