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• 五險一金
• 定期體檢

辦公地址：深圳市大鵬新區新大路深圳樂高樂園度假區?
籌備期辦公地址：深圳市福田區僑鄉路3022號合正置地大廈3樓?
Job Description 
崗位職責?
?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.
?負責管理整個深圳樂高樂園度假區的廚師團隊，確保餐廳和所有餐飲點保持優秀標準的食品質量和適當的成本控制，以確保利潤。密切關注食品成本、浪費和員工狀態。為客人提供舒適的用餐體驗。能夠預測、規劃并為度假區的整體餐飲戰略做出貢獻。?
?Key Objectives
主要目標?
?1.	Ensure the consistently delivers on all key performance indicators of the department.?
?確保部門始終如一地完成所有關鍵績效指標。?
?2.	Via direction of line reports, deliver at or below the agreed operating budgets for the department.?
通過對部門下屬的管理，達到或節省既定的部門運營費用預算。?
?3.	Ensure strict compliance with all relevant Health and Safety legislation and allergen requirements.?
確保嚴格遵守所有相關的健康和安全法規及食物過敏原要求。?
?4.	Ensure the Food & Beverage offering is in line with the Merlin group and resort strategies?
確保餐飲部門提供的餐飲符合默林集團和深圳樂高樂園的商業戰略。?
?5.	Undertake project management as required of operations.?
?根據運營需要進行項目管理。?
?6.	Standardizes procedures for food product storage, development, and presentation.?
?確保食品儲存、制作和展示的程序標準化。?
?7.	Utilizes knowledge of competitor operations to develop standards, procedures, signature products, menus, and recipes.?
?通過充分了解競爭對手情況，來制定標準和程序，開發標志性產品，菜單和食品配方。?
?8.	Responsible for quality control and product research.?
?負責食物出品的質量控制和產品調研。?
?9.	Develops and conducts on the job training programs for food handling and service.?
?制定和實施食品處理和服務的在崗培訓計劃。?
?10.	Creates policies and procedures for food safety, allergen training and special dietary requirement needs.?
制定食品安全、過敏原培訓和特殊飲食需求的政策和程序。?
?11.	Monitors food costs to ensure in line with expectations.?
?監控食品成本以確保符合預算計劃。?
?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.?
與餐飲服務團隊的負責人一起合作，確保對客的餐飲制作及服務流程無縫銜接，同時讓服務團隊隨時了解食品安全、過敏原、餐飲趨勢和服務標準的更新。?
?13.	Work closely with Project Development to coordinate operational requirements and ensure successful opening or any new outlets.?
與項目建設團隊密切合作，協調運營要求，確保成功開業或開任何新餐飲點。?
?Job Responsibility
工作職責?
?1)	Operations
	運營?
?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.?
?作為度假區食物出品和質量的主要負責人(確保食品制作和展示的高標準)，不斷回顧所有關鍵的質量和客人滿意度指標，以確保通過滿意的客戶來實現收入的合理化。?
?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.?
?持續推動落實及改進措施，確保關鍵績效指標超過既定目標，每季度向餐飲總監提供戰略計劃建議，旨在如何提高KPI績效表現。?
?3.	Regularly check the Resort arrivals to gauge and forecast the demand.?
?定期查看入園人數，評估和預測需求。?
?4.	Provide a consultative service to the Resort for all food product and quality 
	concerns, providing feedback and actions.?
?為度假區提供所有食品出品和質量問題的咨詢服務，提供反饋并采取行
	動。?
?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.?
確保并監控所有操作安全，并定期審查風險評估和程序。如果確實發生事故，確保對其進行適當調查，并在必要時采取糾正措施，以確保此類事故不再發生。?
?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.?
?確保所有廚房和倉儲區域的管理符合食品安全政策，并符合默林審計標準和當地法律法規；這個角色對度假區此方面的結果負有全面的責任。?
?7.	Implement and maintain robust audit trail for all areas of the kitchens in line with 
food safety regulation and allergens.?
?根據食品安全法規和過敏原對酒店廚房的所有區域進行嚴格的審核。?
?8.	Ensure management, maintenance, completion and compliance of all kitchen 
	files in line with food safety regulation.?
?確保所有廚房文件的管理，維護，完成和執行符合食品安全法規。?
?9.	Always ensure compliance of SOP and general kitchen standards in conjunction 
	with the F&B Director and Head Chefs.?
餐飲總監和其他廚師長一起，確保任何時候都符合廚房的標準操作流程及一般規定。?
?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.?
管理度假區內所有廚房深度清潔項目，確保部門內所有清潔物料和設備的 使用符合制造商規范和標準操作流程手冊的規定。?
?2)	Financial
		財務?
?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.?
?對食品銷售成本和毛利潤充分理解，認知并具備高度責任心，并對實際情況與預算的對比以及年收益同比增長結果充分負責。?
?2.	Monitor variances in food cost of sale, monitor change, trends and adjust and address accordingly.?
?監測食品銷售成本的差異，監測變化及趨勢，并做出相應地重點關注或調整。?
?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.?
監控、分析并告知管理團隊食品及商品成本的變化，以確保我們為客人提供高質量的產品，同時為度假區的盈利做出貢獻。?
?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.?
?協助高級廚師長和餐廳廚師長監督食品的制作和服務達到公司的標準，使客人滿意，同時確保通過嚴格的規范和在部門預算范圍內的成本控制來實現利潤。?
?5.	Proposes all new or modified menus and menu items to the F&B Director.?
向餐飲總監建議或修改菜單和某些菜品項目。?
?6. 管理食品庫存，包括準確的食品浪費報告/記錄，并在必要時采取行動以保證樂園餐飲總毛利達標。通過對度假區內所有相關區域提供支持和建議，以尋求在整個樂園內進一步完善各系統之間的協調。?
?7.確保所有物料的訂購、收貨、檢查和儲存都符合公司標準。?
?8.	Ensure the security of the kitchens’ property, equipment, stocks, and materials.?
?確保廚房的財產、設備、庫存和物料的安全。?
?9.	Ensure the kitchen department is always operating within the payroll budget.?
?確保廚房部門的勞動力成本始終在預算范圍內。?
?10.	To manage all kitchen CAPEX projects in the Resort.?
?管理度假區內所有廚房部門的固定資產項目。?
?3)	Development
發展?
?1. 根據默林集團和深圳樂高樂園度假村的商業策略(包括健康的生活方式選擇和飲食多樣性選擇)，以戰略性的方式開發和制定菜單，展示對食品產品的盈利意識。?
2.	Streamline products and suppliers to maximize cost efficiencies.?
?優化產品和供應商，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.?
?與默林行政總廚合作開發新菜單或新的餐飲概念。?
?4.	Responsible in planning and developing new project concepts for expansion within    the yearly CAPEX and ensuring proper operational work flow.?
負責規劃和開發新項目，以便在年度資本支出范圍內進行業務擴展，并確保適當的運營工作流程。?
?5.	Working hand in hand with Project Development to ensure overall completion of any new project.?
與項目建設團隊攜手合作，確保任何新項目的全面完成。?
?4)	 People
	人員?
?1.	Is responsible for hiring, training, development, performance management, team building, and other culture and people management activities.?
負責招聘、培訓、發展、績效管理、團隊建設和其他公司文化和人員管理活動。?
?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.?
與人力資源總監合作，確保繼任管理計劃能夠滿足當前和未來的組織目標。?
?3.	Promotes and demonstrates Merlin culture and core values through words and actions.?
?通過語言和行動來推廣和展示默林集團的企業文化和核心價值觀。?
?4.	Manages all training needs and carries out appropriate training.?
?管理所有的培訓需求并進行適當有效的培訓。?
?5.	Functions as stakeholder in terms of WWTK survey results within kitchens at the Resort and implements an action plan to improve YOY.?
作為利益相關方，根據樂園廚房員工融入度調查結果，采取實施行動計劃以提高員工融入度的年同比增長。?
6.	Management of all HR procedures and employee relations in Kitchen team, ensuring they are followed and always documented.?
管理廚房部門所有的人力資源程序和員工關系，確保員工遵守并始終記錄在案。?
?7.	Ensures Opening and Closing procedures are adhered to, in accordance with Company standards.?
確保按照公司的標準，遵守廚房開工和收工程序。?
?5)	Background and Experience:
     背景和經驗?
1.	Requires progressive years of professional-level experience in kitchens, with demonstrable experience as a senior head chef (or equivalent role/job experience).?
?要求在廚房有多年專業水平的工作經驗，有高級廚師長的工作經驗(或同等職位或工作經驗)。?
?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經驗。具備食品安全知識，并有可靠的記錄以達到最高水平的行業標準。

3.	Minimum 10 years of work experience in China and be familiar with local diet preference?
?10年以上在中國境內工作的經驗，并熟悉本地飲食喜好?
?4.	Knowledge on food and beverage systems preferred with stock taking ability.  Industry experience in a theme park, hotel or resort preferred.?
熟悉餐飲系統及盤點系統者優先。有主題公園、酒店或度假區工作經驗者優先。?
?6)	Education:
教育背景?
A culinary degree or bachelor’s in business, food service management (or equivalent education and experience) is required.?
?要求有烹飪相關學位或商業、餐飲服務管理學士學位(或同等教育經歷和經驗)。?
?7)	Other Requirements:
其他要求?
?1.	Must be willing to work flexible hours, including evenings and weekends to support Resort operations.?
?必須接受靈活工作時間，包括晚上和周末，以支持度假區的運營。?
?2.	Requires a valid driver’s license and valid passport.?
?持有駕照和有效護照?
?3.	Must be willing to travel locally and regionally to conduct business, and occasional travel internationally.?
愿意接受偶爾國內或海外出差安排??

深圳樂高樂園度假區是專為2-12歲親子家庭打造的樂高主題樂園和酒店綜合度假區。由默林娛樂集團運營。建成后的樂高樂園度假區設有1個樂高樂園、1個樂高樂園水樂園和3家主題酒店。9大主題區、超100個游玩設施、劇場表演和玩樂景點，可以讓孩子和家長一起盡情互動和玩耍，享受一段高質量的寓教于樂的親子時光。