Executive Chef 行政總廚

We are seeking a creative Executive Chef with the background and skills to direct and oversee the entire Kitchen operation of the Le Cordon Bleu Restaurant:

Responsibilities:

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities 
• Provide regular training to enhance the standard
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with co workers and customers
• Perform outside catering upon require

Requirements:

• Proven working experience as a head chef or similar position
• Excellent record of kitchen management
• Chinese culinary experience is preferred 
• Ability to spot and resolve problems efficiently
• Capable or delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS office, restaurant management software, POS)
• Member of Affiliate with any International Food & Beverage Associations