· Oversee the operations in all kitchens · 监督所有厨房的操作 · Organize special events and food promotions · 组织应付特殊事件和食品革新 · Plan and cost menus · 设计菜单和成本控制 · Develop and write standard recipes · 发展并写下标准菜谱 · Develop new dishes and products · 发展新菜肴和产品 · Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly · 具有广泛的产品知识，包括各种原料/设备/供应商/市场和流行趋势，以便对厨房的操作作出相应的调整。 2.  Maintain Hygienic Standards and Practices维持卫生标准和习惯 · Maintain a hygienic kitchen · 维持厨房卫生 · Clean the kitchen and equipment · 清洁厨房和设备 · Maintain personal hygiene · 保持个人卫生 Number of employees supervised – 管理的员工 Direct GM  直接：总经理    Indirect   N/A 间接      无   QUALIFICATIONS AND REQUIREMENTS任职要求 Required Skills – 技能要求 1. Must have a good knowledge and understanding of Western and basic Asian cuisines 必须熟知西餐食品及基本的亚洲菜系 2. Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills. 熟练及出色的技能 3．Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation 必须有足够的能力创建新的菜肴并对食品的出品及展示作出适当的标准 4. Must be a good trainer 必须是一个合格的培训者 5. Good command of English and a good communicator 较高的英语水平及良好的沟通 Qualifications – 学历 Undergraduate 本科 Experience – 经验 At least has 5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimum of 3 yrs as Executive chef 至少5年以上五星酒店主管级，及5年以上总厨的工作经验