Duties and Responsibilitie Plan in conjunction with the Executive Chef and outlet managers, activities, promotions, menu implementations according to the annual plans. Assist the Executive Chef in compiling the annual marketing plans and budgets. Plan co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementation Create and develop new dishes and recipes by keeping up with the latest market trends. Prepare evaluation report for his employees as required by policy and procedure. Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction. Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs. Constantly strive to reduce energy consumption through awareness Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer Requirement Minimum of 8 years cooking experience in restaurant and/or 5 star hotel kitchen （or relevant work experience） Fluently English skills Mandarin speaking 5 years CDC experience + buffet experience 職責(zé)范圍 廚師長負(fù)責(zé)管理和帶領(lǐng)指定的廚師團(tuán)隊(duì)為客人提供一個(gè)良好的用餐體驗(yàn)， 全面管理所在廚房的各方面事務(wù)。 保持與行政總廚的良好溝通， 包括相關(guān)的內(nèi)部溝通， 及時(shí)匯報(bào)客人的意見和建議。 傳達(dá)必要的信息給廚師團(tuán)隊(duì)。 管理廚師團(tuán)隊(duì)以確保烹飪符合酒店標(biāo)準(zhǔn)的高質(zhì)量的食物并良好的擺放在所在餐廳和酒店。 確保廚師在一個(gè)積極和專業(yè)的工作環(huán)境中工作， 使各成員能夠共同交流、探討相關(guān)技術(shù)和知識(shí)， 了解并達(dá)到廚房及酒店的各項(xiàng)標(biāo)準(zhǔn)。 培訓(xùn)廚房員工使其可以達(dá)到酒店和廚師辦公室制定的相關(guān)要求和標(biāo)準(zhǔn)， 并保留相應(yīng)的文件。 保證部門培訓(xùn)計(jì)劃，有效的、連續(xù)的實(shí)施培訓(xùn)計(jì)劃給廚房員工。 保證食品的衛(wèi)生、許可及安全標(biāo)準(zhǔn)總是被了解并認(rèn)同的。 遵守酒店各項(xiàng)規(guī)章制度及程序。 確保所在廚房及部門內(nèi)的良好溝通。 職位要求  全球認(rèn)可的廚師資格證書                       在相關(guān)領(lǐng)域有很強(qiáng)的競(jìng)爭(zhēng)力具有3年以上管理經(jīng)驗(yàn) 8年以上4、5星級(jí)酒店或餐廳廚房工作經(jīng)驗(yàn) 能夠培訓(xùn)、發(fā)展和領(lǐng)導(dǎo)一個(gè)擁有不同技巧層次的廚師團(tuán)隊(duì)，堅(jiān)持提高顧客及員工滿意度， 創(chuàng)造最大的經(jīng)濟(jì)效益 具備HACCP、食品安全知識(shí) 能夠迎接新的挑戰(zhàn)， 承擔(dān)相關(guān)職責(zé)及分配的特殊項(xiàng)目 英語流利                      具備歐洲和/或不同亞洲國家的工作經(jīng)驗(yàn) 積極創(chuàng)新 具備良好的自制力及團(tuán)隊(duì)合作精神 能夠適應(yīng)快節(jié)奏的工作環(huán)境