• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 人性化管理
• 行业领先者
• 工作餐
• 年底花红
• 白领公寓

Job Position Summary 
Right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Wellness and Shangha Resort Standards
•           To work very closely with the onsite Nutritionist team to create and produce meals in accordance with our guest needs and program needs
•           Achieve smooth operation of the department
•           Optimize the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
•           Execute training of Kitchen colleagues
•           Set a good example, to enhance motivation of colleagues and reach the our target goals within the Culinary department 

Key Responsibility 
•           Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each particular kitchen.
•           Assist and work closely with the onsite Nutritionist adapting and providing the necessary recipes and food requirements as per the treatments in house 
•           Attend daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
•           Hold meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.
•           Establish culinary standards for the specialty of each of kitchens which includes the Spa & wellness that caters to a number of individual guests needs.
•           Plan menus and compile recipes for food tasting to be approved by the Nutritionist/ Executive Chef and/or the Executive Sous Chef.
•           Ensure that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.
•           Ensure quality of the fresh food products received in order to keep the quality of food we are serving to the guests.
•           Inspect four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book
•           Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and/or the Executive Sous Chef.
 •           Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
•           Conjunction with the Executive Chef and/or Executive Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
•           During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards and dietary program needs.
•           Check the cleanliness and sanitation in each particular kitchen outlets.  Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.
•           Plan the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.
•           Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.
•           Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.
•           Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues.
•           Ensure the personal hygiene of the colleague is up to the standard.
•Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef



Requirements:
1. 3 year's experience as Sous Chef or similar position in a wellness environment similar to Romantischer Winkel Spa and Wellness Resort/ Das Central- Apline Hotel/ Savoy Westend Hotel Czech Republic and Grand Hotel lienz
2. Must be fully  versed in health cuisine and nutrition
3. Strong communication skills, verbal, listen and writing
4. Innovative,  pro-active and reliable
5. Ability to work well under pressure and in a multi cultural environment
6. Cost awareness
7. Basic Food and Hygiene training certification
8. Managerial & Computer Skills
9. High Communication Skills and fluent in English. Additional Language is a plus
10. Knowledge of Product Specification
11. Creative in terms of quality/presentation of food
12. Leadership and Team builder

IMPACT THE WORLD WITH A LEADING GLOBAL COMPANY We are a global company with diverse businesses. We provide unique hospitality, wellness, lifestyle and real estate offerings that enhance individual and community, mindfulness living and self-fulfillment. We engage with creative pioneers and thought leaders to develop products and services that combine leading edge design with vibrant social and cultural impact.加入我们，一起改变世界！我们是谁？我们是一家拥有多元化业务的全球化公司 , 我们的产品包含独一无二的理念，集健康养生，生活空间，酒店服务与房产开发于一体，意在提高个人和社区的生活品质，支持人们洞见和实现真我人生。我们拥有锐意创新，勇于领先的开拓者思维。我们将设计灵感与社会文化影响力相结合，从中创造出我们的产品与服务。 OCTAVE关于音昱OCTAVE is Singapore IMC’s lifestyle and life-learning company, we are committed to empowering individuals, families, organizations and communities to be their best possibilities. OCTAVE is a curated wellbeing platform that combines ancient Chinese wisdom with latest Western science to support your discovery of self-clarity and a harmonious way of living. Along with many types of living spaces – including lakeside villas, serviced apartments, a wellness retreat, medi-spa, medical clinic, fitness center, children’s learning center and an organic gourmet restaurant - we created “SANGHA by OCTAVE” beside beautiful Yang Cheng Lake to provide holistic learning, practice, and nurturing programs to help you discover harmony in body, mind, and spirit. 音昱是新加坡万邦集团旗下专注于生活方式和终身学习的全资子公司，是一套完整的生活体系，支持志同道合的人士以正念、健康的生活方式共同学习，让人们拥有充实、和谐的人生，自由发挥个人潜能。音昱，是21世纪融和性世界观的全新趋势，以“正念”为指导思想，在新、旧生活体系交替际，启引您走向通透和谐的人生境界。 音昱倾心打造了毗邻碧波旖旎的阳澄湖畔的“音昱水中天”，以城市健康中心、湖畔墅居、服务公寓、养生酒店、养生水疗、健康诊所、健身运动、早教中心以及有机膳食餐厅等多种生活空间，围绕“身心灵”的互通互动，为您提供全方位的人生学习、修行和养生服务项目。 SANGHA by OCTAVE关于音昱水中天SANGHA by OCTAVE is a 189,000 sqm retreat comprised of exclusive homes, hotels and an innovative mix of learning and living spaces. Getting away from the stresses of modern life is what our ex-urban retreat is all about. 音昱水中天位于苏州国家级旅游度假区——阳澄湖半岛一隅，与阳澄湖浩淼湖波融合无间，营造内外共生、自然古朴的圆融之态。项目依天然地势起伏，设有别墅生活区、互动学习区、身心调养区三大特色区域，占地189,000平米。 For more information, please visit our website更多详情，请查阅官网：http://www.livingoctave.com/ We seek mission-oriented innovative professionals to grow with us！我们诚邀极具使命感和革新理念的专业人士加入我们！你将在充满创意活力的工作环境中充分施展你的才华Realize your potential and possibilities in an environment full of mindfulness and creativity.你将与充满激情活力的国际化专业团队共事，探索全新的领域。Work with a passionate and dynamic international team to explore new knowledge and personal growth.你将有机会接触健康生活行业最新动态，发掘完善自我，实现自我潜能Stay tuned with the latest trends and news on lifestyle and wellbeing, improve yourself and develop your fullest potential.我们提供优异的薪酬和员工福利，以及广阔的成长空间。We offer competitive salary, welfare and good development opportunities for our Employees.赶快加入我们！Join us Now! It is time to create a new way of living with a new worldview, for people to reach self-clarity in body, mind and spirit.是时候尽自己力所能及的力量，为这个时代，为时代压力下忙碌追逐，却又渴望身心灵安放的人，提供休憩之所了...