head chef

Recruitment information: Chef of LAVIDA FLOATING Restaurant Recruitment position: Chef Job responsibilities: Dishes development and management: Lead the design, optimization and update of the restaurant menu, develop new Western and fusion dishes that meet international trends, and attract customers from different cultural backgrounds.  Ensure the high quality of all dishes, strictly control the taste, appearance and plating standards, and meet the requirements of high-end catering.  Regularly launch seasonal, themed menus and limited-time special dishes to inject fresh vitality into the restaurant. Kitchen team management:  Recruit, train and manage kitchen team members, clarify job responsibilities, and establish an efficient and collaborative work mechanism.  Lead the team to implement the restaurant's standard procedures, create a positive and professional team atmosphere, and enhance employee skills and sense of belonging.  Coordinate the cooperation between the kitchen and the front office team to ensure a smooth meal delivery process and a high-quality service experience. Cost control and inventory management:  Responsible for the formulation of the kitchen's procurement plan, communicate with suppliers to obtain high-quality raw materials, and optimize cost control.  Strictly manage inventory to ensure that ingredients are fresh and sufficient, reduce waste and avoid backlogs.  Analyze the cost and profit of dishes, optimize the pricing strategy of dishes, and improve the overall profitability of the restaurant.  Kitchen system and operation optimization:  Sort out and optimize the kitchen workflow, establish a scientific and reasonable job division and standardized operation procedures.  Maintain and inspect kitchen equipment to ensure that the facilities operate normally and meet food safety and hygiene standards.  Regularly organize food safety and hygiene training to ensure that kitchen operations meet international hygiene standards.  Problem solving and continuous improvement:  Timely discover and solve problems in kitchen operations, including personnel management, equipment failures and product quality control.  Pay attention to market trends and customer needs, and actively adjust and optimize kitchen management and product standards.  Continuously explore innovation, inject new creativity and vitality into the restaurant, and enhance market competitiveness. Job requirements:  Education and experience: high school degree or above, more than 5 years of Western kitchen experience, more than 3 years of chef or kitchen management experience, with international high-end restaurant or hotel background preferred. Language skills: Proficient in English, able to communicate effectively with multicultural teams and customers, Chinese is preferred. Professional skills: Proficient in Western and fusion cuisine, familiar with kitchen cost control, procurement management and inventory management processes, and capable of developing new dishes. Team management: Possess excellent team leadership and management skills, be able to motivate the team and improve overall efficiency. Professional qualities: Love the catering industry, have a high sense of responsibility and stress resistance, and adapt to a fast-paced, high-standard working environment. Salary: $1200-1500 (specific interview) Contact: 070426xxxClick To Call (Telegram)

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070426xxx Click To Call