主厨Head Chef（CAFE DIOR前滩太古里）

o Collaborate with Executive Chef to develop & implement menus that reflect French culinary techniques and flavors with a modern twist.

2. Menu Development:

o Implement seasonal menus that showcase the best of Anne-Sophie Pic cuisine, incorporating local and seasonal ingredients.

o Ensure the menu offerings are consistent with Dior's luxury brand image.

3. Team Management:

o Hire, train, and mentor a team of skilled chefs and kitchen staff.

o Foster a culture of continuous learning and culinary excellence.

4. Cost Control:

o Manage food costs, inventory, and kitchen expenses to ensure profitability.

o Implement strategies to minimize waste and optimize resource utilization.

5. Quality Assurance:

o Ensure adherence to food safety and hygiene standards.

o Conduct regular quality checks and taste tests to maintain consistency in food preparation.

6. Communication:

o Collaborate with the front-of-house team to ensure seamless service and customer satisfaction.

o Communicate effectively with suppliers and vendors to maintain high-quality ingredients.

7. Event Coordination:

o Work with the management team to plan and execute special events, themed dinners, and promotions.

8. Health and Safety Compliance:

o Ensure all kitchen staff are trained and compliant with local health and safety regulations.

Qualifications:

A minimum of 7 years of professional culinary experience, with at least 3 years in a head chef or executive chef role.

A deep understanding of French cuisine and a passion for maintaining its authenticity.

Proven leadership skills with the ability to manage and motivate a team.

Strong organizational and time management skills.

Excellent communication skills in English and Mandarin.

A creative and innovative approach to culinary arts.

A commitment to maintaining the highest standards of food quality and presentation.