Executive Sous Chef(candidate with excellent profile might be considered for CDC position)
The Executive Sous Chefwill be in charge of and works in Italian restaurant kitchen , he/she is the one who provides leadership, plans, organizes and manages kitchen activities and staff, carries out some menu planning, creates and prepares dishes, controls food costs, quality and hygiene, and maintains kitchen equipment.
Reportingto Director of F&B, this role is responsible for the entire restaurant kitchen under his/her care, the culinary staff, the menu, cost, and all special events that requires food service from these locations.
As the leader of a highly trained culinary team, he/she should build the restaurant into a place that constantly provides the highest standard in quality and consistency in food, within the given guidelines and food cost and to maintain a safe and clean environment for a highly motivated culinary staffs.
KEY RESPONSIBILITIES
· Supervision: Supervise the daily operation of the kitchen, including food production, food quality control,presentation and hygiene management, to ensure the highest standards of productivity, consistency, product and quality assurance for all aspects.
· Leadership: mobilize the enthusiasm of employees, motivate employees and set an example to lead employees to abide by the company's rules and regulations, and cooperate well withother departments. Provide employees with professional technical knowledge and skills training, including the rational use of existing materials, and constantly update employees the latest food information and market trends as staffs learning process.
· Food & food cost: pay attention to cost control while ensuring the high quality of food.
· Safety management: maintain food hygiene and work safety.
· Personnel management: reasonably arrange kitchen human resources, check all work schedules, and properly arrange and control kitchen labour costs.
· Planning and organization: assist in the innovation of dishes and the updating of menus, and resolutely implement the additional reasonable tasks assigned by senior management.
· Communication and reporting: regularly communicate and report to the Director of F&B, organize and participate in the weekly kitchen meeting, and announce the latest work plan.
· Training: treat every colleagues as a member of the same team at all times, and give them training and help where necessary, so that together we can providememorable dining experience to our guests.
QUALIFICATION AND REQUIREMENTS
· High School or college degree
· 10+ years’ experience in culinary
· Fluent English and Mandarin
· Needs to be fluent in HACCP and general food sanitation and safety
· Must have extensive knowledge in leading and managing large culinary staff in a concept operation
· Experience in high quality, 4-5 star hotel and / or restaurant operations
· Must be creative, and to have an extensive knowledge about food product and techniques
· Must have excellent organizations skills and be able to thrive in a rapidly changing environment
· Must be a good leader and able to motivate his staff to highest performance and standard
· Good communication and listening ability, to be able to work with entry level personnel up to senior management
· Must be passionate about food, product and people
· Has to carry him/herself in a professional manner , high moral standards.
行政副厨师长（简历优秀的候选人可考虑担任CDC职位）
行政副厨师长将负责并在意大利餐厅厨房工作，他/她负责领导、计划、组织和管理厨房活动和员工，执行一些菜单规划，制作和准备菜肴，控制食品成本、质量和卫生，并维护厨房设备。
该职位向餐饮总监报告，负责整个餐厅厨房、烹饪人员、菜单、成本以及所有需要餐厅提供餐饮服务的特殊活动。
作为训练有素的烹饪团队的领导者，他/她应该在给定的指导方针和食品成本范围内，将餐厅打造成一个在食品质量和一致性方面不断提供最高标准的地方，并为具有高度积极性的烹饪员工维护一个安全清洁的环境。
主要职责：
•监督：监督厨房的日常运营，包括食品生产、食品质量控制、展示和卫生管理，以确保各方面的生产力、一致性、产品和质量保证达到最高标准。根据客人的评价(正面的或负面的)，采取相应措施。
•领导力：调动员工的积极性，激励员工并以身作则带领员工遵守公司规章制度，配合各部门的工作。给予员工专业技术知识和技能培训,包括现有材料的合理利用，将最新的美食信息和市场动态告诉员工等等。
•食材与成本：在注意成本控制的同时确保食物的高品质。
•安全管理：维护食品卫生和工作安全。
•人员管理：合理安排厨房人力资源,检查所有工作时刻表，适当安排与控制厨房的劳动成本。
•计划与组织：协助制作好菜肴创新工作和更新菜单工作，坚决执行高级管理层额外的合理
任务。
•沟通与汇报：经常保持与餐饮总监沟通汇报，组织并参与每周厨房例会，宣布最新工作计划。
•培训：无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使我们能够一起给给予客人极具创意与前瞻性的至尊服务。
资格和要求
•高中或大学学历。
•10年以上烹饪经验, 至少3年担任副厨师长的经验。
•流利的英语和普通话。
•需要熟练掌握HACCP和一般食品卫生与安全。
•必须具有在概念操作中领导和管理大型烹饪员工的广泛知识。
•在高质量、4-5星级酒店和/或餐厅运营方面的经验。
•必须具有创造性，并对食品和技术有广泛的了解。
•必须具备出色的组织技能，能够在快速变化的环境中茁壮成长。
•必须是一名优秀的领导者，能够激励员工达到最高绩效和标准。
•良好的沟通和倾听能力，能够与入门级人员直至高级管理层合作。
•必须对食物、产品和人充满热情。
•必须以专业的方式、高道德标准来引导他/她自己。
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