【崗位職責(zé)】
負(fù)責(zé)廚房整體管理,確保出品品質(zhì)、衛(wèi)生安全及運(yùn)營效率達(dá)到奢華酒店標(biāo)準(zhǔn)。
Oversee all kitchen operations, ensuring food quality, hygiene and efficiency meet luxury hotel standards.
負(fù)責(zé)菜單設(shè)計、菜品創(chuàng)新與更新,確保符合目標(biāo)客群口味與酒店定位。
Lead menu planning and innovation to align with guest preferences and brand positioning
管理廚房團(tuán)隊,包括招聘、培訓(xùn)、排班與績效監(jiān)督。
Manage kitchen team recruitment, training, scheduling, and performance.
嚴(yán)格控制食品及人工成本,監(jiān)控庫存、采購和供應(yīng)商質(zhì)量。
Control food and labor costs; oversee inventory, purchasing, and supplier quality.
維護(hù)廚房設(shè)備正常運(yùn)行,確保符合衛(wèi)生及安全要求。
Ensure all kitchen equipment is well maintained and compliant with safety and hygiene standards.
與餐飲部團(tuán)隊緊密協(xié)作,持續(xù)提升賓客餐飲體驗與滿意度。
Collaborate with F&B teams to elevate guest dining experience and satisfaction.
參與餐飲戰(zhàn)略規(guī)劃,如新品研發(fā)、餐飲推廣及收益提升方案。
Participate in F&B strategic planning, new concept development, and revenue initiatives.
【任職要求 】
至少 10 年烹飪管理經(jīng)驗,含 2 年以上奢華品牌酒店行政總廚或同級管理經(jīng)驗。
Minimum 10 years of culinary management experience, including 2+ years in a similar role in a luxury hotel.
深厚的烹飪功底及多元菜系經(jīng)驗;有海外、米其林或高端餐廳背景者優(yōu)先。
Strong Western culinary expertise; Michelin-starred or international fine-dining experience preferred.
熟悉預(yù)算管理、成本控制及廚房運(yùn)營標(biāo)準(zhǔn)。
Proficient in budgeting, cost control, and kitchen operations.
具備卓越的團(tuán)隊領(lǐng)導(dǎo)力、執(zhí)行力與溝通協(xié)調(diào)能力。
Excellent leadership, communication, and operational execution skills.
英語良好(口語與書寫);具備跨文化溝通能力。
Good command of English with strong cross-cultural communication.
有奢華酒店籌開經(jīng)驗者優(yōu)先考慮。
Pre-opening experience in luxury hotels is highly preferred.
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