Executive Sous Chef
发布于 大约 24 小时前中层管理(经理/总监)
值不值得投
综合评分 63
Senior culinary management role with strong compensation potential, innovation opportunities, but demanding现场办公 requirements and limited WLB signals.
从薪资福利、成长空间、工作节奏和岗位方向综合评估，方便横向比较。
薪资怎么样
33K
比餐饮服务中位数高
发布情况
新岗位 · 今天发布
公司情况
这家公司招聘很活跃
79 个在招 · 其中餐饮服务 34 个
市场机会
选择面较广
餐饮服务 · 约 6530 个在招
职位详情
关于这个职位
This is an Executive Sous Chef role at a luxury hotel in Macau, responsible for assisting the Assistant Vice President in managing kitchen operations, leading the culinary team to ensure food quality and safety, optimizing financial performance, and contributing to menu innovation and large-scale production standards.
最低要求
Education: Diploma in Culinary; Bachelor Degree in Hospitality Management is an added advantage. Experience: More than 20 years at a 5-star hotel or reputable restaurant; 3 years of management experience as an Executive Sous chef. Knowledge & Skills: Strong knowledge of Chinese culinary, along with experience in large-scale production, banquet operations, chinese factory production processes. blast chillers, automatic cookers, vacuum packaging machines.; Developed food safety management system (i.e. HACCP) to ensure consistent product quality and compliance in every production batch; Knowledge of large-scale hotel catering operations, including overseeing Chinese culinary production, and equipment management; Knowledge in overseeing production cost accounting, implementing effective measures to minimize ingredient loss, optimize raw material utilization, and manage labor expenses, improve operational efficiency and enhanced output; Alert with F&B; related trends; Strong leadership and management skills; Staff training experience is compulsory; Basic computer skills; Familiarity with the SKU calculation model of multiple kitchen; Confidential and professional approach to dealing with difficult situation.; Possess the of adding food additives. Others: Background in central production kitchens/food manufacturing plants or Good Manufacturing Practices (GMP) food industry operations preferrable; Proficiency in both written and spoken Cantonese or Mandarin (English is an advantage); Strong team player with collaborative mindset.
工作职责
Assist AVP with leading overall management of kitchen operations with clear defined goals; Lead and coach the Culinary team to ensure food quality, temperature, hygiene and work safety established standards are achieved and control food cost; Responsible for ensuring maintenance and completion of correct HACCP documentations and assisting with HACCP audits; Manages labor, wastage costs, cost of good, reviews sales history and trend; Responsible for marketing strategies including market research, menu planning and recipe development; Manage kitchen meeting and pre event briefing; Supervise and ensure proper inventory management practice; Co-owner of the financial performance of operations, along with the Executive Chef; Participate in research and development of kitchen operations and/or machinery; Good knowledge of the Item Master Codes and Product specifications; to Implement and revise recipes in the system database if and when required; Maintain recipes with corresponding codes prior to going to Cost Control; Take part in seasonal menu planning and preparation, new Production Portfolio, banquet book, design; Provide quality service and maintain good relationship with restaurant chef de cuisine; Active in menu food tastings with clients and to be the bridge to operational teams; Responsible for recruitment in selecting the most qualified/suitable candidates; Support DSAL Training in form of mentor and coach to junior culinary TM's; Lead with Asian Heart and inspire people to be part of the Team; Perform other duties if and when required.
优先资格
Background in central production kitchens/food manufacturing plants or Good Manufacturing Practices (GMP) food industry operations preferrable; Proficiency in both written and spoken Cantonese or Mandarin (English is an advantage).
AI 洞察
优缺点分析
优点
- Opportunity to work in a high-end hospitality environment with access to large-scale production facilities.
- Strong focus on culinary innovation and menu development, allowing for creative expression.
- Management role with significant responsibility for team leadership and operational efficiency.
- High pressure to maintain consistent food quality, safety standards, and financial targets in a fast-paced setting.
- Requires extensive experience (20+ years) and continuous adaptation to industry trends and production technologies.
- Demanding work hours typical of culinary management roles, with potential for long shifts during peak periods.
- This role is ideal for seasoned culinary professionals with over 20 years of experience in 5-star hotels, strong leadership skills, and a passion for large-scale Chinese cuisine production and innovation.
缺点 / 挑战
暂无明显挑战项
角色解读
- Progress to Executive Chef or AVP of culinary operations, taking full responsibility for hotel food services.
- Specialize in large-scale catering management or transition into corporate roles for multi-property oversight.
- Develop expertise in culinary innovation and SOP development for global hotel chains or food manufacturing.
- Assist the AVP in overseeing all kitchen operations, including team management, food quality control, and financial performance.
- Lead culinary team coaching, ensure compliance with HACCP standards, and manage costs for labor, wastage, and goods.
- Drive menu innovation, recipe development, and large-scale production SOPs for central kitchen efficiency.
- Extensive expertise in Chinese culinary arts with large-scale production and banquet operations experience.
- Strong leadership, staff training, and team development skills to manage a professional culinary team.
- Proficiency in food safety systems (HACCP), cost accounting, and inventory management.
申请策略
- Research Galaxy Entertainment's specific properties and culinary offerings to tailor your application to their standards.
- Prepare to discuss your approach to team leadership, innovation in menu development, and handling large-scale production challenges.
- Detail extensive experience in Chinese culinary arts, particularly in large-scale production and banquet operations.
- Highlight leadership roles, staff training achievements, and HACCP compliance management.
- Include examples of menu innovation, cost control successes, and operational efficiency improvements.
- Strengthen knowledge of modern kitchen technologies, such as blast chillers and automatic cookers, if not already proficient.
- Enhance financial and cost accounting skills to better manage production budgets and optimize resources.
面试指南
- Use the STAR method (Situation, Task, Action, Result) to structure examples of leadership and problem-solving.
- Focus on specific outcomes, such as cost savings, quality improvements, or team development successes.
- Align your answers with the job requirements, emphasizing innovation, management skills, and adherence to standards.
- Can you describe your experience managing large-scale Chinese kitchen operations and ensuring food quality standards?
- How do you approach menu innovation and recipe development for high-volume production?
- What strategies have you used to control food costs and optimize operational efficiency?
- How do you handle staff training and team leadership to maintain high performance in a culinary environment?
- Can you provide an example of how you ensured compliance with food safety regulations like HACCP?
职位点评
薪资福利
The role offers a high-level management position at a reputable hospitality company, suggesting potential for competitive compensation, though specific salary and benefits are not disclosed in the JD.
成长发展
The position provides opportunities for skill growth through menu innovation and large-scale production management, but may have limited formal career advancement paths explicitly mentioned.
工作生活
Work-life balance is not addressed in the JD, and culinary management roles typically involve demanding schedules with现场办公 requirements.
使命价值
The role contributes to guest satisfaction and culinary excellence in a stable hospitality industry, but lacks explicit mission-driven or social impact statements.