• 技能培训
• 岗位晋升
• 班次津贴
• 带薪年假
• 免费食宿
• 工会福利
• 管理规范
• 绩效奖金
• 五险一金
• 团建活动

Scope of Position
The Chef de Cuisine is responsible to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.
Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.
To manage the kitchen team to produce consistently high quality food production and presentation in his outlet and the hotel, always meeting agreed standards.
He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation
Ensure that department trainers plan and implement continuous effective training for culinary employees.
Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Abide by all rules, regulations, policies and procedures of the hotel.
Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
Requirements
Educational level:                             
Globally-recognized culinary qualification.
Degree holder in Hotel and Catering Management an advantage
Work experience:                                         
8 years of 4 or 5 star hotel experience
3 years of supervisory experience
Job knowledge:                                            
Able to physical work
Passion for cooking
Culinary strength in his area
Ability to train, develop and lead his team of chefs of varied skill levels while consistently improving guest and employee satisfaction and maximising revenues
HACCP/Food safety knowledge
Ability to take new challenges, perform related duties and special projects as assigned
Fluently English skills
Personal qualities:                                        
Experience in Europe and or different Asian countries
Able to work flexible schedules
Positive creative
Self-motivated and team player
Ability in fast pace environment
Initiative
Diligent
Neat and tidy
Very professional
Able to work under pressure
Creative
Flexible
Hard working
Good team leader
Good motivator of staff
职责范围
厨师长负责管理和带领指定的厨师团队为客人提供一个良好的用餐体验，全面管理所在厨房的各方面事务。
保持与行政总厨的良好沟通， 包括相关的内部沟通， 及时汇报客人的意见和建议。 传达必要的信息给厨师团队。
管理厨师团队以确保烹饪符合酒店标准的高质量的食物并良好的摆放在所在餐厅和酒店。
确保厨师在一个积极和专业的工作环境中工作， 使各成员能够共同交流、探讨相关技术和知识，了解并达到厨房及酒店的各项标准。
培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准， 并保留相应的文件。
保证部门培训计划，有效的、连续的实施培训计划给厨房员工。 
保证食品的卫生、许可及安全标准总是被了解并认同的。
遵守酒店各项规章制度及程序。
确保所在厨房及部门内的良好沟通。
职位要求
教育水平      
全球认可的厨师资格证书
持有高中、旅游或烹饪学校证书以上
工作经验                        
在相关领域有很强的竞争力具有3年以上管理经验
8年以上4、5星级酒店或餐厅厨房工作经验
工作知识                        
热爱烹饪
能胜任本职工作
能够培训、发展和领导一个拥有不同技巧层次的厨师团队， 坚持提高顾客及员工满意度， 创造最大的经济效益
具备HACCP、食品安全知识
能够迎接新的挑战， 承担相关职责及分配的特殊项目
英语流利
个人品质                        
具备欧洲和/或不同亚洲国家的工作经验
能够适应不同班次
积极创新
具备良好的自制力及团队合作精神
能够适应快节奏的工作环境

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