Chef de Cuisine

Responsibilities：
1. Passionate about cuisine, one with a broad understanding of ingredients and recipes
2. Ability to create and implement menu
3. Maintain food consistency as laid out by the company.
4. Will be expected to meet budgetary requirements in operating equipment and general cost
5. Oversee all ordering and quality of goods arriving
6. Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business
Requirements：
1. 3 to 5-year experience in Fine Dining or Michelin starred French Restaurant at Sous Chef position or above
2. Knowledge and experience in all roles of the kitchen
3. Excellent communication skills
4. Team leadership skills
5. A good team player and able to perform well under pressure