1.Control and direct the food preparation process and any other relative activities
控制及确认食品准备和制作过程及任何其他餐厅所举办的相关活动菜品
2.Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
开立新的或呈现现有的菜单及创作，确保食品的种类和质量
3.Approve and “polish” dishes before they reach the customer
确认和装饰菜品，完整呈现在客户面前
4.Plan orders of equipment or ingredients according to identified shortages
根据实际状况下订餐厅设备及相关的食材配料订单及必要时的维修养护工作
5.Arrange for repairs when necessary
解决任何菜品及人员问题或缺陷
6.Be fully in charge of hiring, managing and training kitchen staff
全面负责管理招娉和培训厨房工作人员
7.Oversee the work of subordinates
监督下属的工作
8.Estimate staff’s workload and compensations
估计工作人员的工作量及工作补偿
9.Maintain payroll records and attendance
维护合理工資給付及员工出勤及记录
10.Comply with nutrition and sanitation regulations and safety standards
遵守营养和卫生条例和安全标准
11.Foster a climate of cooperation and respect between co-workers
培养同事间的合作与互相尊重原则
12.Ensure that outstanding special events and special food promotions are carried out
确保优秀的烹饪技术不外传。
13.Take part in the setting and evolving the standards and procedures
参与制定和发展标准和程序
14.personal hygiene and grooming standards of the kitchen staff.
监督所有员工的个人卫生和仪表仪容达到标准
15.Together with the Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
协助成本制定菜单价钱，其他食品及服务也要考虑到酒店预算的盈利差
16. Handle and store stock according to stock control procedures.
按照存货控制程序处理和储存存货
Must Have Qualifications/任职条件：
1.Proven experience as head chef
作为团队的专业榜样
2.Exceptional proven ability of kitchen management
卓越的厨房管理能力
3.Ability in dividing responsibilities and monitoring progress
分工和监督进度的能力
4.Outstanding communication and leadership skills
卓越的沟通和领导能力
5.Up-to-date with culinary trends and optimized kitchen processes
最新的烹饪趋势和优化的厨房作业流程
6.Good understanding of useful computer programs （MS Office, restaurant management software, POS）
熟悉有用的电脑程序（MS Office，餐厅管理软件，POS）
7.Credentials in health and safety training
带有健康和安全培训的相关证书
8.Degree in Culinary science or related certificate
带有烹饪科学学位或相关证书
9.Must have a good knowledge and understanding of Asian/Japanese and basic Western cuisines
必须具备良好的亚洲烹饪知识和基础的西餐烹饪知识
10. Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.
必须具备非常好的传授厨房专业技能的能力
11. Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation
必须具有发展新菜和为产品制定高效率、高标准的能力
12.Training skills and leadership. With a very Proactive and positive attitude to work, and demonstrate flexibility
培训技巧及领导技能,具有非常积极和正确的态度对待工作
薪资待遇：面议
享有五险一金
做五休二
享有工作餐