Assistant Executive Chef 行政副总厨

1.Fully responsible for the daily operational management of the hotel kitchen, overseeing the quality of Chinese and Western cuisine, banquet, and staff meal output as well as food safety.
全面负责酒店厨房的日常运营管理，统筹中西餐、宴会及员工餐的出品质量与食品安全。
2.Develop and update menus, create innovative dishes based on seasonal changes and guest needs, and control costs and gross profit margins.
制定并更新菜单，结合季节变化和宾客需求研发创新菜品，把控成本与毛利。
3.Manage the kitchen team, responsible for staff scheduling, skills training, performance evaluation, and optimization of work processes.
管理厨房团队，负责人员排班、技能培训、绩效考核及工作流程优化。
4.Supervise food ingredient procurement, acceptance, and storage processes to ensure raw materials are fresh and compliant, and to reduce waste.
监督食材采购、验收、仓储环节，确保原料新鲜合规，减少损耗。
5.Establish and strictly enforce food safety and hygiene standards, and cooperate with relevant departments to complete inspections and certifications.
建立并严格执行食品安全与卫生标准，配合相关部门完成检查与认证。
6.Coordinate the kitchen with the front office, banquet, procurement, and other departments to ensure the smooth output of large banquets and special events.
协调厨房与前厅、宴会、采购等部门，保障大型宴会及特殊活动的顺利出品。
7.Regularly analyze operational data, adjust the output structure, and enhance guest satisfaction and food and beverage revenue.
定期分析经营数据，调整出品结构，提升宾客满意度与餐饮收入。

1.3 years or more of kitchen experience, with a background in the same or a similar position at a five-star hotel or luxury brand hotel.
3年或以上厨房经验，五星级酒店或奢华品牌酒店相同或相似岗位背景。
2.Solid knowledge of food safety, cost accounting, ingredients, and food nutrition; familiar with multi-format hotel operations including banquets, buffets, and à la carte.
掌握食品安全、成本核算、食材与食品营养专业知识，熟悉酒店宴会、自助、零点多业态运营。
3.Possess dish innovation capability, excellent team management, coordination and communication, and problem-solving skills, with the ability to train and motivate the team.
具备菜品创新能力，优秀团队管理、统筹沟通及问题处理能力，可培训激励团队。.