Job SummaryTo provide strategy and innovation in line with commercial food and menu planning that improve the Company’s reputation for food quality and enhances client and customer experience. Respoible for driving compliance of Health, Safety, Food Hygiene and chemical regulatio. Drive sales through company menu standards and promotio and eure compliance through preferred supplie. Provide high quality service to custome and client in line with a food service offer that is applicable to sector and client.

Principle Accountabilities

Develops and writes standard recipes

Take an active part in any unit sales promotio and make suggestio to help increase sales and achieve the optimum profit.

Manages the Food Production and operatio to achieve the optimum quality level of food production and sanitation。

Makes recipes and maintai up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation

To deal with customer requests promptly and politely.

Eure all ordering is carried out using nominated supplie, stock is maintained at appropriate levels. Eure weekly stocktaking is carried out.

Conform to employment legislation and observe the Company’s procedures in respect of recruitment, selection, training and conditio of employment, grievances and disciplinary matte.

Critical Experiences and Skills

Experience in an Exec or Head Chef role at a similar level

Experience of leading a successful team

Familiar with Chinese meal or western dishes

Demotrate innovation and strategic direction in food planning and menu development

Knowing about vegetarian recipes will be a plus

Passion about food and customer service

Knowledge of working to a budget and achieving GP

Food hygiene certificate

I.T & computer literat

Good verbal English skills

Competency Expected from the Role

Competent to work within or lead, manage and develop the team.

Acts in line with guidelines and procedures, to eure the team operates to its maximum potential.

Always strives to deliver above and beyond the expectatio set by management, customer and client.

Has a proven desire for the delivery of the highest quality of service and food offer obtainable. High standards and quality driven.

Has the drive to eure that all results are attained in the most professional and honest manner.

A 'can do' attitude

工作职责：

1、编排厨房排班表

2、执行厨房员工培训

3、合理编制每月菜单，增加花式品种，加强成本核算，合理制定饭菜价格及份量，发现问题及时解决

4、根据供餐合同，合理制定成本控制

5、配合项目经理，监督供餐点每日收货情况，定期轮换收货人

6、按照公司的采购申请流程，申请采购

7、保证项目点达到‘康帕斯食品安全’指标

8、定期培训员工对餐厅、厨房设备的使用

9、配合上级主管在成本、食品、安全、等方面的操作执行

职位要求：

有餐饮行业西餐工作5年经验，有员工餐经验的优先

有较强的沟通和表达能力，以及成本控制能力

较丰富的团队管理经验

有责任心，无不良嗜好，能吃苦耐劳