Executive chef

Job Responsibilities:
1. Provide comprehensive guidance and supervision of kitchen operations to ensure that food preparation, quality, labor costs, and five-senses sanitation meet the company's requirements and various standards;

2. Manage human resources-related work, including supervision, manpower scheduling and training, etc. to ensure smooth overall operations;

3. Daily inspection and supervision of kitchen environment cleanliness and safety;
4. Collaborate with management to design and develop menus that incorporate seasonal ingredients and creative thinking,

5. Understand cost control, understand the utensils and storage and consumption of various restaurant ingredients;

6. Process customer complaints and regularly review operating procedures to maintain strict food quality, hygiene and safety standards7. Understand market trends, recommend and develop food promotion strategies to lead each store to achieve its business and sales targets

Requirements:

1. More than 5 years of kitchen management work experience, those with regional management experience are preferred;

2. Have leadership skills, effectively lead the team to maintain a good working atmosphere;

3. Have led the industry to success in menu development and cooking;

4. Have excellent organizational, communication and problem-solving skills, lead and motivate a diverse team;

5. Must be diligent, have adaptability and analytical skills, and a sense of responsibility