The Chef de Cuisine, reporting directly to the Executive Chef, leads all kitchen operations, culinary execution, team development, and creative direction. This role ensures every dish and every service reflects the brand's bold, modern, fusion identity.
厨师长直接向行政总厨汇报，全面负责厨房运营、出品执行、团队培养和创意方向，确保每道菜和每次服务都体现品牌大胆、现代、融合的风格。
Key Responsibilities | 主要职责
1. Kitchen Leadership & Operations | 厨房管理与运营
• Lead kitchen operations during lunch, dinner, and events
• Uphold discipline, hygiene, food safety, and service speed
• Enforce prep, mise en place, and service SOPs
• Ensure consistency in flavor, portion, and plating
• Coordinate with FOH to maintain smooth service
• 负责午餐、晚餐及活动时段的厨房运营
• 维持团队纪律、卫生、食品安全和出品速度
• 执行备料、流程和岗位SOP
• 确保口味、份量和摆盘一致
• 与前厅保持高效沟通，确保顺畅出品
2. Brand & Culinary Creativity | 品牌与创意研发
• Develop new dishes aligned with the restaurant‘s identity
• Refresh seasonal menus with the Head Chef
• Maintain plating standards suitable for Dianping, Meituan, Instagram...etc. platforms
• Conduct weekly R&D tastings
• 开发符合品牌定位的新菜品
• 与主厨共同更新季节菜单
• 确保摆盘符合大众点评、美团、社交媒体等视觉标准
• 每周组织研发试菜
3. Team Development | 团队培养
• Train cooks and chefs daily
• Build a disciplined, accountable kitchen culture
• Set clear station duties and prep standards
• Conduct monthly performance evaluations
• 每日培训厨师和团队
• 建立纪律严格、责任明确的厨房文化
• 制定岗位职责和备料标准
• 每月进行绩效评估
4. Cost Control & Inventory | 成本与库存管理
• Manage ordering, par levels, waste, and supplier quality
• Achieve food cost target of under 23%
• Maintain weekly inventory accuracy above 98%
• 管理采购、库存、损耗和供应商质量
• 控制食材成本在30%之间
• 每周库存准确率保持在98%以上
5. Quality Assurance | 品质把控
• Enforce strict food safety standards
• Conduct line checks before each service
• Approve all dishes at the pass
• 严格执行食品安全标准
• 每次服务前进行出品点检
• 负责最终审核所有菜品出口
6. Communication & Reporting | 沟通与汇报
• Lead daily briefings with FOH & BOH
• Submit weekly reports to GM and Executive Chef
• 主持每日例会（前后场）
• 每周向总经理和行政总厨汇报数据及改进方向
Candidate Profile | 任职要求
• 5–7 years experience in modern Asian, izakaya, bistro, or fine dining
• Minimum 2 years in a leadership role (Sous Chef / CDC)
• Strong discipline and pressure management
• Creative, ambitious, stable leadership style
• Mandarin required; basic English required
• 5–7年现代亚洲、居酒屋、西式小馆或高端餐饮经验
• 至少2年厨房管理岗位经验（副厨或厨师长）
• 有纪律性、能承受压力
• 有创意、有抱负、领导风格稳定
• 必须具备中文沟通能力，具备基础英文水平

一家以“烹饪叛逆”为DNA的创意粤式餐酒馆。我们解构经典中菜，以 bite 与分享盘的形式，呈现浓烈张扬的风味体验。传统是我们的起点，而非终点。小馆氛围，大胆玩法，每一道菜都是一次对味觉定式的俏皮挑衅。