Executive Chef 行政总厨

Responsibilities:
1. Be in charge of leading the culinary division to ensure full operational efficiency, driving of quality standards, while providing a high level of staff engagement and personal management.
2. Create and develop menus and recipes.
3. Build collaborative relationships with suppliers to provide/ achieve the best price and quality when purchasing foods and products.
4. Maintain the highest standard of food quality and sanitation standards.
5. Ensure the ultimate guest experience.
6. Drive high standards with food preparation to increase the profitability of the restaurant, reduce waste and maximize sustainable sources.
Requirements：
1. Has a natural passion for Food & Beverage.
2. Ability to think outside of the box.
3. Excellent track record of high-performance culinary management and organizational skills.
4. A strong communicator able to activate plans and lead a team to success.
5. A minimum of 2 years' experience in a similar role an international Michelin starred restaurant experience.
6. Detail-minded, a strong level of creativity, able to both drive and lead change, ability to think on their feet.
7. Must be a friendly, helpful and trustworthy leader with a caring approach to developing talent.