中餐及宴会厨房厨师长(闽菜/粤菜) Chef de Cuisine - Chinese & Event Kitchen (Min/Cantonese)

职级： 6级经理
Job Level: Level 6 Manager
汇报给: 行政副主厨
Report to: Executive Sous Chef
职位描述 Job Description
1.为客人提供新鲜食物，持续保证食物的高品质，充分体现餐厅风格及经营理念；
Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.
2.对食物的消费，采购，食物原材料及供应进行评估；
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
3.设计特殊的菜肴器皿，发展创新的烹饪处方；
Devises special/ innovative dishes and develops recipes.
4.协助准备餐饮年度计划，确保部门目标能完全与酒店目标一致，并满足员工需要；
Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives.
5.监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
任职条件 Criteria：
1.具备 2年以上相关岗位工作经验；
Minimum of 2 years of relevant working experience in a similar position.
2.熟悉闽菜及粤菜的烹饪技法，对菜品出品品质及摆盘呈现有良好把控能力；
Proficient in Fujian and Cantonese cuisine, with solid cooking skills and a strong sense of food presentation and plating.
3.具备 团队管理及人员带教经验，有较强的团队协作与管理能力。
Proven team management experience, with the ability to lead, train, and motivate team members.