The?Executive Sous Chef?– Chinese kitchen? is responsible for overseeing all Chinesekitchen operations, ensuring the highest quality of authentic Chinese dishes,maintaining food safety standards, and leading the culinary team. This rolerequires creativity, strong leadership, and expertise in traditional and modernChinese cooking techniques. Chinese Master Chef reports to Hotel ExecutiveChef
行政副主廚-中廚負責監(jiān)督所有中廚房的運營，確保提供最高品質(zhì)的正宗中式菜肴，維持食品安全標準，并領導烹飪團隊。這一職位要求具備創(chuàng)造力、強大的領導力以及對傳統(tǒng)和現(xiàn)代中式烹飪技巧的精通。中餐主廚向酒店行政總廚匯報。
Responsible for the development and smoothoperation of the chinesekitchenoperations with emphasis on quality,presentation within the guidelines of the standardised menus, and stafftraining.
依照標準化菜單的要求，以質(zhì)量和外觀為重點，負責中廚房工作的順利進行。
Adhere to local regulations concerning health,safety, or other compliance requirements, as well as brand standards and localpolicies and procedures.??
遵守當?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當?shù)氐囊?guī)章制度。
1.Kitchen Management
1.廚房管理
?? Overseedailykitchen operations, including food preparation, cooking, and plating.
監(jiān)督廚房日常運作，包括食物準備、烹飪和擺盤。
?? Ensure alldishes meet the restaurant’s quality, taste, and presentation standards.
確保所有菜肴符合餐廳的質(zhì)量、口味和展示標準。
?? Manage inventory,food costs, and kitchen supplies to minimize waste.
管理庫存、食品成本和廚房用品，以減少浪費。
?? Maintaincleanliness, hygieneandorganization in the kitchen, following health and safety regulations
遵守健康和安全規(guī)定，保持廚房的清潔、衛(wèi)生和整潔
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2. MenuDevelopment & Culinary Expertise
2.菜單開發(fā)與烹飪專長
?? Design andupdate menus with authentic and innovative Chinese dishes (e.g., Sichuan,Cantonese, Hunan, or other regional cuisines).
設計并更新菜單，提供正宗且創(chuàng)新的中國菜（例如：四川、廣東、湖南或其他地方菜）。
?? Introduceseasonalspecials and fusion dishes while preserving traditional flavors.
在保留傳統(tǒng)風味的同時，推出季節(jié)性特色菜和融合菜。
?? Ensure consistencyin taste, portion sizes, and presentation.
確?？谖?、份量和外觀的一致性。
3.Team Leadership & Training
3.團隊領導力與培訓
?? Recruit,train, and supervise kitchen staff (sous chefs, line cooks, andassistants).
招聘、培訓和監(jiān)督廚房工作人員（副廚師、一線廚師和助理）。
?? Delegatetasksefficiently and foster a positive, productive work environment.
高效地分配任務，營造積極、高效的辦公環(huán)境。
?? Conductregularperformance reviews and provide coaching.
定期進行績效評估并提供輔導。
4. FoodSafety & Compliance
4.食品安全與合規(guī)
?? Enforcestricthygiene and sanitation standards (HACCP, FSMS, localhealthcodes).
執(zhí)行嚴格的衛(wèi)生和衛(wèi)生標準(HACCP、FSMS、當?shù)匦l(wèi)生法規(guī)）。
?? Monitorfoodstorage, handling, and preparation to prevent contamination.
監(jiān)測食品儲存、處理和準備，以防止污染。
?? Ensure propermaintenance of kitchen equipment.
確保廚房設備得到適當維護。
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5.Customer & Business Focus
5、客戶與業(yè)務重點
?? Collaboratewithmanagement to meet financial targets (food cost control, budgeting).
與管理層協(xié)作，以實現(xiàn)財務目標（食品成本控制、預算編制）。
?? Addresscustomerfeedback regarding food quality and adjust operations as needed.
處理客戶對食品質(zhì)量的反饋，并根據(jù)需要調(diào)整操作。
?? Stay updatedon culinary trends and competitor offerings.
及時了解烹飪趨勢和競爭對手的產(chǎn)品。
What we need from you我們對您的要求
?? Experience: Minimum 5+ years as a chef in aChinese restaurant, with 2+ years in a leadership role.
??? 經(jīng)驗：至少5+年在中國餐館擔任廚師，2+年擔任領導職務。
?? CulinarySkills: Mastery of Chinese cooking techniques (wok mastery, dim sum, roasting,etc.) and ingredient knowledge.
??? 烹飪技能：精通中國烹飪技術（炒鍋、點心、烤制等）和食材知識。
?? Education:Culinary degree or relevant certification preferred.
? 教育：烹飪學位或相關證書優(yōu)先。
?? Leadership:Strong team management and communication skills.
? 領導力：較強的團隊管理及溝通能力。
?? Adaptability:Ability to work under pressure in a fast-paced environment.
? 適應能力：在快節(jié)奏的工作環(huán)境中承受壓力的能力。
?? Language:Proficiency in Mandarin or Cantonese is a plus (for communication withsuppliers/staff).
? 語言：精通普通話或粵語（與供應商/員工溝通時）。
WorkingConditions
工作條件
·Flexiblehours, including evenings, weekends, and holidays.
靈活的工作時間，包括晚上、周末和節(jié)假日。
·Physicallydemanding (standing for long periods, lifting heavy items).
體力要求高（長時間站立，搬運重物）。
