The Executive Sous Chef – Chinese kitchen is responsible for overseeing all Chinesekitchen operations, ensuring the highest quality of authentic Chinese dishes,maintaining food safety standards, and leading the culinary team. This rolerequires creativity, strong leadership, and expertise in traditional and modernChinese cooking techniques. Chinese Master Chef reports to Hotel ExecutiveChef
行政副主厨-中厨负责监督所有中厨房的运营，确保提供最高品质的正宗中式菜肴，维持食品安全标准，并领导烹饪团队。这一职位要求具备创造力、强大的领导力以及对传统和现代中式烹饪技巧的精通。中餐主厨向酒店行政总厨汇报。
Responsible for the development and smoothoperation of the chinesekitchenoperations with emphasis on quality,presentation within the guidelines of the standardised menus, and stafftraining.
依照标准化菜单的要求，以质量和外观为重点，负责中厨房工作的顺利进行。
Adhere to local regulations concerning health,safety, or other compliance requirements, as well as brand standards and localpolicies and procedures.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
1.Kitchen Management
1.厨房管理
• Overseedailykitchen operations, including food preparation, cooking, and plating.
监督厨房日常运作，包括食物准备、烹饪和摆盘。
• Ensure alldishes meet the restaurant’s quality, taste, and presentation standards.
确保所有菜肴符合餐厅的质量、口味和展示标准。
• Manage inventory,food costs, and kitchen supplies to minimize waste.
管理库存、食品成本和厨房用品，以减少浪费。
• Maintaincleanliness, hygieneandorganization in the kitchen, following health and safety regulations
遵守健康和安全规定，保持厨房的清洁、卫生和整洁
2. MenuDevelopment & Culinary Expertise
2.菜单开发与烹饪专长
• Design andupdate menus with authentic and innovative Chinese dishes (e.g., Sichuan,Cantonese, Hunan, or other regional cuisines).
设计并更新菜单，提供正宗且创新的中国菜（例如：四川、广东、湖南或其他地方菜）。
• Introduceseasonalspecials and fusion dishes while preserving traditional flavors.
在保留传统风味的同时，推出季节性特色菜和融合菜。
• Ensure consistencyin taste, portion sizes, and presentation.
确保口味、份量和外观的一致性。
3.Team Leadership & Training
3.团队领导力与培训
• Recruit,train, and supervise kitchen staff (sous chefs, line cooks, andassistants).
招聘、培训和监督厨房工作人员（副厨师、一线厨师和助理）。
• Delegatetasksefficiently and foster a positive, productive work environment.
高效地分配任务，营造积极、高效的办公环境。
• Conductregularperformance reviews and provide coaching.
定期进行绩效评估并提供辅导。
4. FoodSafety & Compliance
4.食品安全与合规
• Enforcestricthygiene and sanitation standards (HACCP, FSMS, localhealthcodes).
执行严格的卫生和卫生标准(HACCP、FSMS、当地卫生法规）。
• Monitorfoodstorage, handling, and preparation to prevent contamination.
监测食品储存、处理和准备，以防止污染。
• Ensure propermaintenance of kitchen equipment.
确保厨房设备得到适当维护。
5.Customer & Business Focus
5、客户与业务重点
• Collaboratewithmanagement to meet financial targets (food cost control, budgeting).
与管理层协作，以实现财务目标（食品成本控制、预算编制）。
• Addresscustomerfeedback regarding food quality and adjust operations as needed.
处理客户对食品质量的反馈，并根据需要调整操作。
• Stay updatedon culinary trends and competitor offerings.
及时了解烹饪趋势和竞争对手的产品。
What we need from you我们对您的要求
• Experience: Minimum 5+ years as a chef in aChinese restaurant, with 2+ years in a leadership role.
经验：至少5+年在中国餐馆担任厨师，2+年担任领导职务。
• CulinarySkills: Mastery of Chinese cooking techniques (wok mastery, dim sum, roasting,etc.) and ingredient knowledge.
烹饪技能：精通中国烹饪技术（炒锅、点心、烤制等）和食材知识。
• Education:Culinary degree or relevant certification preferred.
教育：烹饪学位或相关证书优先。
• Leadership:Strong team management and communication skills.
领导力：较强的团队管理及沟通能力。
• Adaptability:Ability to work under pressure in a fast-paced environment.
适应能力：在快节奏的工作环境中承受压力的能力。
• Language:Proficiency in Mandarin or Cantonese is a plus (for communication withsuppliers/staff).
语言：精通普通话或粤语（与供应商/员工沟通时）。
WorkingConditions
工作条件
·Flexiblehours, including evenings, weekends, and holidays.
灵活的工作时间，包括晚上、周末和节假日。
·Physicallydemanding (standing for long periods, lifting heavy items).
体力要求高（长时间站立，搬运重物）。
