Executive Chef 行政总厨

# Job Description #
1. Responsible for establishing efficient kitchen system, from the talent, equipment, dishes, comprehensive control.
2. According to the hotel positioning to set up the effective kitchen team, from recruitment to training.
3.Responsible for kitchen operations standards and menu development, cost control, and interagency collaboration, etc.
4. Responsible for the review of the functional requirements: participate in kitchen design, review drawings and put forward the optimization advice, to ensure that the layout accord with efficient operation and hygiene standards.
5. Prepare the budget for the kitchen equipment, tools, purchasing plan, and supervise the installation and debugging, regular inspection equipment running status. Screening high quality suppliers, to ensure freshness and the price is reasonable.
6. Responsible food quality control as the menu to ensure brand standards and guest experience.
# Job Profile #
1. Has the same position in the luxury hotel over 5 years.
2. Very good communication skills for all levels of talent/guests, confident, clear English.
3. Interpersonal skills to deal with guests and talent issues.
4. Confidently able to resolve problems and make decisions.
5. Has the management experience of Chinese Kitchen and Western Kitchen.
6. Adaptable to use computer skill.