Chef de Cuisine 厨师长

Job Description 岗位描述：
1. Lead the R&D, design and iteration of Western food menus. Combine market trends, seasonal ingredient characteristics and customer taste preferences to create a dish system with both characteristics and competitiveness；
主导西餐菜单的研发、设计与迭代，结合市场流行趋势、季节食材特点及客户口味偏好，打造兼具特色与竞争力的菜品体系；
2. Be fully responsible for the daily operation of the Western kitchen, and build an efficient and cooperative chef team；
全面负责西餐厨房的日常运营工作，制定标准化的菜品制作流程，搭建高效协作的厨师团队；
3. Establish strict dish quality inspection standards. Supervise the ingredient matching, cooking heat, taste presentation and plating of each dish throughout the process to ensure that the output meets the brand positioning and customer expectations.
建立严格的菜品质量检验标准，对每道菜品的食材搭配、烹饪火候、口味呈现、摆盘造型进行全程监督，确保出品符合品牌定位与客户期望；
4. Accurately calculate the cost of dishes, formulate a reasonable ingredient procurement plan, and strictly control the waste and loss of ingredients；
核算菜品成本，制定合理的食材采购计划，严格控制食材浪费与损耗；
5. Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations.
确保所有厨房区域都保持符合 HACCP 和安全与环境法规的要求。
Job Requirements 岗位要求：
1. Minimum 5 years' relevant experience in a sizeable luxury hotel or fine dinning restaurant , with at least 2 years in similar capacity；
在奢华酒店或高级餐厅中至少有 5 年相关经验，至少具有 2 年类似经验（米其林/黑珍珠工作经验优先考虑）；
2. Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development；
具备丰富的菜单开发知识，对商业敏锐度和餐饮市场趋势具有深刻的了解；
3. Excellent food hygiene and kitchen safety knowledge；
优秀的食品卫生和厨房安全知识；
4.Be able to work independently, relate to all levels of guests and management, handle multiple tasks at one time.
能够独立工作，与各级客户和管理层沟通，同时处理多项任务。