厨师长 Chef de Cuisine

职位介绍：

厨师长将负责多个地点的工作，包括西式、亚洲或中式厨房，您需具备领导力，计划性，组织性并且管理厨房活动及员工，执行部分菜单设计，创造及准备精致的菜肴，控制食品成本，质量及卫生，并维护厨房设备。您将负责整个餐厅厨房，包含厨房员工、菜单、成本及所有特殊宴会活动所需的餐饮服务。

工作内容：

• 准备精致的菜肴；
• 保持食品的卫生及工作的安全；
• 负责多个厨房；
• 控制食品的成本，质量及一致性；
• 计划并组织所有在您管理范围内的厨房活动；
• 对厨房员工具备领导力及组织力；
• 与餐厅经理交流沟通；
• 培训厨房员工。

我们希望您：

• 高中或大专学历；
• 10年以上厨房经验；
• 需熟悉HACCP及食品卫生和安全；
• 须具备管理大量厨房员工的丰富知识；
• 有在高质量四和五星级酒店或餐厅的工作经验；
• 须具有创造性的，且在食品和技巧上有广泛的知识；
• 须拥有优秀的组织能力且能在快速变化的环境中成长；
• 须为一名优秀的领导者且能够激励员工有高质量的表现；
• 良好的沟通及倾听能力，能够与各个等级的演职人员及高级管理层一起工作；
• 须对食品，产品及人有热情；
• 具有专业态度，高道德标准。

Job Summary:

A Chef de Cuisine is in charge of more than one location and working in Western, Asian or Chinese kitchens, you are the one who provides leadership; plans, organizes and manages kitchen activities and staff; carries out some menu planning; creates and prepares dishes; controls food costs, quality and hygiene; and maintains kitchen equipment. This role is responsible for the entire restaurant kitchen under your care, the culinary staff, the menu, cost, and all special events that requires food service from these locations.

Key Responsibilities:

• Preparing dishes;
• Maintaining food hygiene and work safety;
• In charge for various kitchen location;
• Controlling food cost, quality and consistency;
• Planning and organizing kitchen activities in all kitchens under your care;
• Providing leadership & managing kitchen staff;
• Communicating with Restaurant Mangers;
• Providing training to the kitchen staff.

Desired Qualifications:

• High School or college degree;
• 10+ years’ experience in culinary;
• Needs to be fluent in HACCP and general food sanitation and safety;
• Must have extensive knowledge in leading and managing large culinary staff in a concept operation;
• Experience in high quality, 4 and 5 star hotel or restaurant operations;
• Must be creative, and to have an extensive knowledge about food product and techniques;
• Must have excellent organizations skills and be able to thrive in a rapidly changing environment;
• Must be a good leader and able to motivate your staff to high performance and standard;
• Good communication and listening ability, to be able to work with entry level Cast up to senior management;
• Must be passionate about food, product and people;
• Have to carry yourself in a professional manner, high moral standards.