• 带薪年假
• 五险一金
• 节日礼物
• 技能培训
• 岗位晋升
• 管理规范
• 年底双薪
• 免费工作餐
• 包吃包住
• 员工生日礼物

工作职责：
•	To be responsible for the direction and co－ordination of all food preparation functions carried out in all hotel kitchens.
•	To make inspection trips through all hotel kitchens to observe conditions, methods and progress of preparation production.
•	To make demonstrations to cooks, when necessary, to improve preparation and to introduce new recipes or methods.
•	To confer with the Dir of F&B on present and proposed practices and procedures.
•	To attend periodic meetings with other Food and Beverage, Executives, department heads and management to co－ordinate kitchen department activities with other departments.
•	To make up restaurant menus based on available food, cost, season and estimated business together with the Dir of F&B.
•	To confer with the Dir of F&B to consider changes or replacements in equipment, fixtures and procedures throughout departments.
•	To conduct departmental meetings for training and discussion.
•	To keep a close watch on daily food costs in each outlet and follow up on any fluctuations.
•	To do all or part of specifying and ordering food supplies, closely work with purchasing agent in buying.
•	To prepare special dishes for demonstration or promotion purposes, if required.
•	To meet guests relating to special requests for unusual dishes or banquet requirements.
•	To interview applicants for vacancies, working with Human Resources Director on employment and other employee related matters.  To keep close watch on payroll costs and schedule staff to meet business fluctuations.
•	To constantly stress through training the proper handling of equipment to avoid unnecessary breakage and loss.
•	To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
•	To know the Hotel‘s fire and safety procedures and the operation of kitchen and fire fighting equipment.
•	To interact with guests on a daily basis during meal periods in the restaurants.

任职资格：
•	Previous, relevant experience as an Executive Chef 
•	Excellent leadership skills 
•	A creative approach to the production of high quality food 
•	A business focused approach to managing a hotel kitchen 
•	Excellent communication skills 
•	Ability to build relationships, internal and external, to the hotel and the Company 
•	Excellent planning and organizational skills 
•	Ability to multi－task and meet deadlines 
•	A current, valid, and relevant trade qualification （proof may be required） 
•	A certification in management, preferred 
•	Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred

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