Executive Chef 行政总厨

【Job Responsibilities】
Fully responsible for the daily operation and management of the kitchen, including menu design, cost control, and ingredient procurement.Supervise the entire food preparation process to ensure that dish quality, taste, and presentation standards meet hotel requirements.Establish kitchen operating procedures and hygiene management systems, strictly enforcing food safety standards.Manage the kitchen team, including staff scheduling, training, and performance evaluation.Develop innovative dishes and regularly update menus to adapt to market demands.Coordinate with other departments to ensure efficient food and beverage service operations.
【Job Requirements】
Solid expertise in Western or fusion cuisine, with a deep understanding of high-end hotel kitchen operations.Excellent team management skills, capable of leading a kitchen team of more than 15 members.Proficient in cost accounting and inventory management, with a strong sense of cost control.Keen judgment of ingredient quality; familiarity with local supply chains is preferred.Innovative mindset and market sensitivity, able to adjust menus based on seasons and customer preferences.Hold a chef’s vocational qualification certificate; experience in international hotels is preferred.