- 職位性質：全職
- 工作地區：江蘇省南京市
- 招聘人數：1人
- 學 歷：大專
- 工作經驗：10年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：英語(良好)
- 國際聯號工作經歷：優先
- 薪資待遇：3萬-4萬
- 職位有效期：2026-05-13至2026-08-18
職位：Executive Chinese Chef 中餐行政總廚
崗位職責/職位描述
1. Direct and supervise the preparation and production of all dishes and ensure that they are in compliance with the prescribed recipes and specifications. Undertake regular checks on the preparation,taste, quality and quantity of all food items and advise supervisor for any improvement when necessary.
統籌監督所有菜品的備料與出品制作，確保嚴格按照既定配方及標準執行；定期檢查所有食品的備料流程、口味、品質與分量，必要時向上級提出優化建議。
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his daily work.
理解企業核心經營理念，并在日常工作中貫徹落實、積極踐行。
3. Determine the pre-service preparation requirements for each position. and check the store requisitions. Sign off on prepared requisitions by subordinates.
確定各崗位所需的餐前備料工作，核查物料申領單；審核下屬提交的申領單據并簽字.
4. Review the sale of dishes. Suggest changes to the menu items according to customer's special demand and the availability of seasonal ingredients for supervisor's approval.
復盤菜品銷售情況，結合顧客特殊需求與應季食材供應情況，提出菜品調整建議，報請上級審 批。
5. Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum.
監督所有食材的規范處理與儲存，大限度降低食材損耗。
6. Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
檢查并確保所有運營設備保持良好運行狀態，必要時提交維修保養申請。
7. Ensure that the work stations are clean and sanitized and the proper safety procedures are observed by cooks at all times.
保證操作臺清潔消毒到位，督促廚師全程遵守安全操作規范。
8. Ensure adequate staffing for functions to ensure smooth operations. Approve weekly staff rosters prepared by subordinates and advice supervisor on recruitment and promotion of subordinates when appropriate.
保障宴會活動人員配置充足，確保運營順暢；審批下屬制定的每周排班表，適時向上級建議下屬人員的招聘與晉升事宜。
9. Take ownership and accountability for the profitability of his outlet.
對所轄區域的盈利情況全權負責。
10. Prepare recipes of new items for costing and verify cost analysis of each dish.
編制新品菜品配方用于成本核算，核對每道菜品的成本分析。
11. Prepare daily market list after receiving the requisition orders from each section of the kitchen.
接收廚房各崗位申領需求后，制定每日采購清單。
12. Supervise the monthly stock taking activities.
監督月度庫存盤點工作。
13. Liaise with the Stewarding section (or outsourced company) to arrange schedule of cleaning, Pest control and training.
對接管事部（或外包服務商），統籌安排清潔消殺、蟲害防治及相關培訓計劃。
14. Set up with the help of the hygiene company the form and sheet of hygiene and temperature control.
聯合衛生服務公司，制定衛生管控與溫度管控相關表單。
15. Maintain H.A.C.C.P program where implemented.
嚴格執行已落地的危害分析與關鍵控制點（HACCP）食品安全管理體系。
16. Prepare the framework of training programs for all subordinates and review the progress and schedule.
為全體下屬制定培訓方案框架，跟進核查培訓進度與計劃執行情況
17. Perform any other related duties as and when assigned by supervisor.
完成上級交辦的其他相關工作。
