控制廚房的運作，確保按時供應優質菜餚。 修改和創建新的菜單和菜餚。 最大限度地提高廚房同事的工作效率，並為團隊成員樹立榜樣。

職位介紹

• 按財政預算範圍內，施行經濟高效的日常運營
• 監控消耗量及大幅地提高資源容量和器械設備
• 與行政總廚合作設計月度和季節性菜單
• 確保廚房和設備的整潔及衛生，不斷提高健康和安全標準
• 監督廚房管理，並向管理層提交定期報告

職位要求

工作經驗：具至少十年五星級日本餐廚房管理經驗
技能 / 證書：對日本菜瞭如指掌及熟悉供應品定價
教育程度：中學畢業或等同學歷
語言能力：能操良好的廣東話及普通話
電腦應用：基本MS Office電腦軟件操作

Job Purpose

Manage the daily operations of the kitchen and ensure guests receive excellent food on time by leading, motivating and coaching the kitchen team to exceed guests’ expectations.

Key Responsibilities

• Manage the kitchen’s daily operations cost-effectively and efficiently within budget
• Monitor consumption and maximise capacity of resources and equipment
• Create monthly and seasonal menus in cooperation with the restaurant manager
• Monitor the quality of dishes produced in the kitchen
• Establish and monitor food quality goals
• Ensure the kitchen and utensils are clean and hygienic
• Prepare and present regular reports to management
• Oversee kitchen administration
• Continuously improve health and safety standards
• Accept any other duties and responsibilities assigned by management

Competencies and Requirements

Experience: Minimum of 10 years’ culinary management experience in a Japanese restaurant of 4 to 5 star hotel
Knowledge/Certificates: Excellent product knowledge of 5-star Japanese cuisine
Education: Secondary school diploma or equivalent
Language Abilities: Good English and Cantonese and Mandarin
Computer Skills: Basic