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Key Responsibilities: Oversee all kitchen operations and ensure efficient food preparation processes across all outlets. 監(jiān)督所有廚房的日常運(yùn)營，確保各餐廳的食品準(zhǔn)備流程能夠保持高效運(yùn)作。 Maintain high standards of food quality, presentation, safety, cleanliness, and hygiene throughout the kitchen. 確保廚房內(nèi)的食品質(zhì)量、擺盤、安全、清潔和衛(wèi)生標(biāo)準(zhǔn)保持高水平。 Ensure the kitchen operates within budgeted revenue and expenses while maximizing overall profitability. 確保廚房在預(yù)算內(nèi)運(yùn)行，同時優(yōu)化提高整體盈利能力。 Collaborate with sales and marketing teams to create new menu items and seasonal specials, enhancing overall appeal. 與市場營銷團(tuán)隊合作，研發(fā)新菜品和季節(jié)特餐，以提升整體吸引力。 Design and implement training programs for kitchen staff to improve skills and maintain consistency in food preparation. 設(shè)計並實(shí)施廚房員工的培訓(xùn)計劃，以提高技術(shù)並保持食品準(zhǔn)備的一致性。 Manage inventory of food supplies and kitchen equipment to ensure adequate stock levels and minimize waste. 管理食品及廚房設(shè)備的庫存，確保有足夠的供應(yīng)並減少浪費(fèi)。 Job Requirements: Degree in Culinary Arts, Hospitality Management, or related field, with international competition experience preferred. 持有烹飪藝術(shù)、酒店管理或相關(guān)領(lǐng)域的專業(yè)學(xué)位，有國際比賽經(jīng)驗者優(yōu)先。 Minimum of 10 years of culinary experience, including at least 3 years in a similar role at a 5-star international hotel. 至少具備10年的烹飪經(jīng)驗，並曾於五星級國際品牌酒店擔(dān)任同職位至少3年。 Strong leadership skills with the ability to inspire and manage a diverse kitchen team. 具備強(qiáng)大的領(lǐng)導(dǎo)能力，能激勵和管理多元化的廚房團(tuán)隊。 Excellent culinary skills with a focus on food quality, creativity, and presentation. 優(yōu)秀的烹飪技能，專注於食品質(zhì)量、創(chuàng)意和擺盤。 Team player committed to staff development and fostering a positive work environment. 重視團(tuán)隊合作，致力於員工發(fā)展並促進(jìn)積極的工作環(huán)境。 Proficient in both spoken and written English and Chinese. 精通中英文口語和書寫能力。