办公地址：深圳市大鹏新区新大路深圳乐高乐园度假区 
筹备期办公地址：深圳市福田区侨乡路3022号合正置地大厦3楼 
Job Description 
岗位职责 
 The Executive Chef is responsible for managing a team of chefs for the overall LEGOLAND Shenzhen Resort and ensuring that the restaurants and all outlets are kept to standards of food quality and proper cost control to ensure profitability.  Keep close tasks on food costs, waste and employee self-esteem. Sets up and create the best dining experience and possible for guests. Be able to forecast, plan and contribute to the overall Food & Beverage strategy of the resort.
 负责管理整个深圳乐高乐园度假区的厨师团队，确保餐厅和所有餐饮点保持优秀标准的食品质量和适当的成本控制，以确保利润。密切关注食品成本、浪费和员工状态。为客人提供舒适的用餐体验。能够预测、规划并为度假区的整体餐饮战略做出贡献。 
 Key Objectives
主要目标 
 1.	Ensure the consistently delivers on all key performance indicators of the department. 
 确保部门始终如一地完成所有关键绩效指标。 
 2.	Via direction of line reports, deliver at or below the agreed operating budgets for the department. 
通过对部门下属的管理，达到或节省既定的部门运营费用预算。 
 3.	Ensure strict compliance with all relevant Health and Safety legislation and allergen requirements. 
确保严格遵守所有相关的健康和安全法规及食物过敏原要求。 
 4.	Ensure the Food & Beverage offering is in line with the Merlin group and resort strategies 
确保餐饮部门提供的餐饮符合默林集团和深圳乐高乐园的商业战略。 
 5.	Undertake project management as required of operations. 
 根据运营需要进行项目管理。 
 6.	Standardizes procedures for food product storage, development, and presentation. 
 确保食品储存、制作和展示的程序标准化。 
 7.	Utilizes knowledge of competitor operations to develop standards, procedures, signature products, menus, and recipes. 
 通过充分了解竞争对手情况，来制定标准和程序，开发标志性产品，菜单和食品配方。 
 8.	Responsible for quality control and product research. 
 负责食物出品的质量控制和产品调研。 
 9.	Develops and conducts on the job training programs for food handling and service. 
 制定和实施食品处理和服务的在岗培训计划。 
 10.	Creates policies and procedures for food safety, allergen training and special dietary requirement needs. 
制定食品安全、过敏原培训和特殊饮食需求的政策和程序。 
 11.	Monitors food costs to ensure in line with expectations. 
 监控食品成本以确保符合预算计划。 
 12.	Work with the HOD’s of the food operational teams to ensure seamless guest journey as well as keeping the service team up to date on food safety, allergens, trends, and service standards. 
与餐饮服务团队的负责人一起合作，确保对客的餐饮制作及服务流程无缝衔接，同时让服务团队随时了解食品安全、过敏原、餐饮趋势和服务标准的更新。 
 13.	Work closely with Project Development to coordinate operational requirements and ensure successful opening or any new outlets. 
与项目建设团队密切合作，协调运营要求，确保成功开业或开任何新餐饮点。 
 Job Responsibility
工作职责 
 1)	Operations
	运营 
 1.	Function as the primary stakeholder in terms of food product and quality (always 
ensuring a high standard of food production and presentation) at the Resort, continually reviewing all key quality and guest satisfaction measurements to ensure they are relevant to the maximization of revenue via customer satisfaction. 
 作为度假区食物出品和质量的主要负责人(确保食品制作和展示的高标准)，不断回顾所有关键的质量和客人满意度指标，以确保通过满意的客户来实现收入的合理化。 
 2.	Continuously drives actions to ensure key KPIs exceed targeted scores and 
provide the F&B Director with a strategic plan on a quarterly basis proposing how performance against KPIs can be improved. 
 持续推动落实及改进措施，确保关键绩效指标超过既定目标，每季度向餐饮总监提供战略计划建议，旨在如何提高KPI绩效表现。 
 3.	Regularly check the Resort arrivals to gauge and forecast the demand. 
 定期查看入园人数，评估和预测需求。 
 4.	Provide a consultative service to the Resort for all food product and quality 
	concerns, providing feedback and actions. 
 为度假区提供所有食品出品和质量问题的咨询服务，提供反馈并采取行
	动。 
 5.	Ensure that safe working practices are monitored and that risk assessments and procedures are reviewed regularly. Where incidents do occur, ensure that they are investigated appropriately and that where necessary, corrective action is taken to ensure that such incidents are not repeated. 
确保并监控所有操作安全，并定期审查风险评估和程序。如果确实发生事故，确保对其进行适当调查，并在必要时采取纠正措施，以确保此类事故不再发生。 
 6.	Ensure that management of all kitchens and storage areas comply with the food 
safety policy and in line with Merlin audit standards and local regulations; this role has overall accountability for the results in Park in this regards. 
 确保所有厨房和仓储区域的管理符合食品安全政策，并符合默林审计标准和当地法律法规；这个角色对度假区此方面的结果负有全面的责任。 
 7.	Implement and maintain robust audit trail for all areas of the kitchens in line with 
food safety regulation and allergens. 
 根据食品安全法规和过敏原对酒店厨房的所有区域进行严格的审核。 
 8.	Ensure management, maintenance, completion and compliance of all kitchen 
	files in line with food safety regulation. 
 确保所有厨房文件的管理，维护，完成和执行符合食品安全法规。 
 9.	Always ensure compliance of SOP and general kitchen standards in conjunction 
	with the F&B Director and Head Chefs. 
餐饮总监和其他厨师长一起，确保任何时候都符合厨房的标准操作流程及一般规定。 
 10.	Manage all kitchen deep cleaning programs in the Resort, ensuring all cleaning 
materials and equipment within the department are used in conjunction with manufacturers specifications and as laid down in the SOP manual. 
管理度假区内所有厨房深度清洁项目，确保部门内所有清洁物料和设备的 使用符合制造商规范和标准操作流程手册的规定。 
 2)	Financial
		财务 
 1.	Ownership, understanding, and awareness of food cost of sale and gross profit results at the park, with ultimate responsibility for actual position versus budget and Year-on-Year (YOY) results. 
 对食品销售成本和毛利润充分理解，认知并具备高度责任心，并对实际情况与预算的对比以及年收益同比增长结果充分负责。 
 2.	Monitor variances in food cost of sale, monitor change, trends and adjust and address accordingly. 
 监测食品销售成本的差异，监测变化及趋势，并做出相应地重点关注或调整。 
 3.	Monitor, analyse and inform the leadership team of changes in the cost of goods to ensure we are offering guests high quality products, while contributing to a profitable Resort. 
监控、分析并告知管理团队食品及商品成本的变化，以确保我们为客人提供高质量的产品，同时为度假区的盈利做出贡献。 
 4.	Assisting the Senior Head Chef and Head Chefs in supervising the production and service of food to Company standards for guest satisfaction, while ensuring maximum profitability is achieved through tight specification and portion control in line with the department budget. 
 协助高级厨师长和餐厅厨师长监督食品的制作和服务达到公司的标准，使客人满意，同时确保通过严格的规范和在部门预算范围内的成本控制来实现利润。 
 5.	Proposes all new or modified menus and menu items to the F&B Director. 
向餐饮总监建议或修改菜单和某些菜品项目。 
 6. 管理食品库存，包括准确的食品浪费报告/记录，并在必要时采取行动以保证乐园餐饮总毛利达标。通过对度假区内所有相关区域提供支持和建议，以寻求在整个乐园内进一步完善各系统之间的协调。 
 7.确保所有物料的订购、收货、检查和储存都符合公司标准。 
 8.	Ensure the security of the kitchens’ property, equipment, stocks, and materials. 
 确保厨房的财产、设备、库存和物料的安全。 
 9.	Ensure the kitchen department is always operating within the payroll budget. 
 确保厨房部门的劳动力成本始终在预算范围内。 
 10.	To manage all kitchen CAPEX projects in the Resort. 
 管理度假区内所有厨房部门的固定资产项目。 
 3)	Development
发展 
 1. 根据默林集团和深圳乐高乐园度假村的商业策略(包括健康的生活方式选择和饮食多样性选择)，以战略性的方式开发和制定菜单，展示对食品产品的盈利意识。 
2.	Streamline products and suppliers to maximize cost efficiencies. 
 优化产品和供应商，使成本效率合理化。 
 3.	Work in partnership with other Merlin F&B Executive Chefs in the development of 	new concepts and ideas. 
 与默林行政总厨合作开发新菜单或新的餐饮概念。 
 4.	Responsible in planning and developing new project concepts for expansion within    the yearly CAPEX and ensuring proper operational work flow. 
负责规划和开发新项目，以便在年度资本支出范围内进行业务扩展，并确保适当的运营工作流程。 
 5.	Working hand in hand with Project Development to ensure overall completion of any new project. 
与项目建设团队携手合作，确保任何新项目的全面完成。 
 4)	 People
	人员 
 1.	Is responsible for hiring, training, development, performance management, team building, and other culture and people management activities. 
负责招聘、培训、发展、绩效管理、团队建设和其他公司文化和人员管理活动。 
 2.	In conjunction with the Human Resources Director, ensures a succession management program is in place able to meet the current and future organisational objectives. 
与人力资源总监合作，确保继任管理计划能够满足当前和未来的组织目标。 
 3.	Promotes and demonstrates Merlin culture and core values through words and actions. 
 通过语言和行动来推广和展示默林集团的企业文化和核心价值观。 
 4.	Manages all training needs and carries out appropriate training. 
 管理所有的培训需求并进行适当有效的培训。 
 5.	Functions as stakeholder in terms of WWTK survey results within kitchens at the Resort and implements an action plan to improve YOY. 
作为利益相关方，根据乐园厨房员工融入度调查结果，采取实施行动计划以提高员工融入度的年同比增长。 
6.	Management of all HR procedures and employee relations in Kitchen team, ensuring they are followed and always documented. 
管理厨房部门所有的人力资源程序和员工关系，确保员工遵守并始终记录在案。 
 7.	Ensures Opening and Closing procedures are adhered to, in accordance with Company standards. 
确保按照公司的标准，遵守厨房开工和收工程序。 
 5)	Background and Experience:
     背景和经验 
1.	Requires progressive years of professional-level experience in kitchens, with demonstrable experience as a senior head chef (or equivalent role/job experience). 
 要求在厨房有多年专业水平的工作经验，有高级厨师长的工作经验(或同等职位或工作经验)。 
 2.	A proven track record in managing cost of sales required.  Underpinning knowledge of food safety required and proven record to obtain industry standards at the highest level. 
 有良好的食品成本管理经验。具备食品安全知识，并有可靠的记录以达到最高水平的行业标准。

3.	Minimum 10 years of work experience in China and be familiar with local diet preference 
 10年以上在中国境内工作的经验，并熟悉本地饮食喜好 
 4.	Knowledge on food and beverage systems preferred with stock taking ability.  Industry experience in a theme park, hotel or resort preferred. 
熟悉餐饮系统及盘点系统者优先。有主题公园、酒店或度假区工作经验者优先。 
 6)	Education:
教育背景 
A culinary degree or bachelor’s in business, food service management (or equivalent education and experience) is required. 
 要求有烹饪相关学位或商业、餐饮服务管理学士学位(或同等教育经历和经验)。 
 7)	Other Requirements:
其他要求 
 1.	Must be willing to work flexible hours, including evenings and weekends to support Resort operations. 
 必须接受灵活工作时间，包括晚上和周末，以支持度假区的运营。 
 2.	Requires a valid driver’s license and valid passport. 
 持有驾照和有效护照 
 3.	Must be willing to travel locally and regionally to conduct business, and occasional travel internationally. 
愿意接受偶尔国内或海外出差安排