Chinese Executive Chef 中餐行政总厨

Primary Responsibilities 主要职责
Expertise in the heritage and innovation of Qiong cuisine and Cantonese cuisines. Lead the R&D and refinement of Qiong dishes, unlock the potential of local ingredients, and launch creative neo-Qiong menus on a quarterly basis while preserving classic flavours .Proficient in cooking techniques of Qiong cuisine and Cantonese cuisines (including poached in plain soup, steamed, stir-fried, and application of zao po cu / fermented grain vinegar broth). Well-versed in the characteristics and seasonal availability of Hainan local ingredients.Take overall charge of the hot kitchen operations, ensuring product quality, order turnaround speed and food safety comply with Accor standards.Supervise all ingredients, recipes, cooking procedures and plating to meet the highest quality standards.Possess unique insights into plating, menu storytelling and cross-ingredient pairing.Oversee inventory and purchasing, control food costs to maximize F&B revenue.Apply commercial restaurant mindset to accelerate menu iteration and develop customer acquisition strategies, improving the Chinese restaurant’s market competitiveness and profitability.Cross-department collaboration: work with Restaurant Managers and Marketing team to design themed F&B events; participate in kitchen layout optimization and equipment upgrade initiatives.
精通琼菜、粤菜的传承与创新：主导琼菜菜品的研发与改良，挖掘本地食材潜力，每季度推出富有创意的新派琼菜菜单，同时保留经典风味。
精通琼菜与粤菜烹饪技法（如白切、清蒸、小炒、糟粕醋应用），熟悉海南本地食材特性与季节供应规律。
全面负责中厨房运营，确保出品质量、出餐速度与食品安全符合雅高标准。
监督所有食材配料、烹饪方法，盘饰达到最高出品质量标准。
对盘饰、菜单故事、食材跨界搭配有独到见解。
监督所有存货及采购，控制食材成本，以确保餐饮收益最大化。
社会餐饮思维赋能，菜品迭代效率及顾客引流策略，提升中餐厅的市场竞争力与盈利能力。
跨部门协作：与餐厅经理、市场部配合设计主题餐饮活动，并参与后厨布局优化与设备升级。
Knowledge and Experience 知识和经验
Over 10 years of experience in Chinese cuisine cooking, including a minimum of 3 years working as Executive Chef or Head Chef in non-hotel commercial catering establishments.Possess relevant management competencies.Sound knowledge and understanding of HACCP.Skilled in handling guest relations and staff personnel matters
10年以上中餐烹饪经验，其中至少3年社会餐饮（非酒店）行政总厨或厨师长管理经验。
具有相关管理技能 。
了解，熟悉HACCP知识。
具备处理客人与人才关系问题的技巧。