• Accountable for all aspects of the kitchen operation including and not limited to profitable production according to company standards, compliance to Health and Safety regulations as well as recruitment and mentoring of all kitchen staff.
• Work closely with Director of F&B and other divisional leaders in the F&B team in the hotel.
• Frequently communicate with Purchasing Department to ensure procurement procedures are followed strictly to procure the highest quality of produce at all times.
• Develop all restaurant menus and item pricing.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Coordinate with Director of F&B/Director of Catering any special function regarding food presentation and preparation, including additional cost and staffing requirements.
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends.
• Identify new culinary techniques and presentations.
• Supervise kitchen staff on food prep and recipe creation.
• Prepare operational reports and analyses, set progress, trends and make appropriate recommendations.

• At least 5 years’ experience as an Executive Chef/Executive Sous Chef in a 4 or 5 star hotel in Asia.
• Culinary related degree with major concentration in food preparation, management, nutrition or related field.
• Demonstrated knowledge of current restaurant industry trends - western and oriental cuisine.
• Must possess culinary creativity.
• Strong knowledge of food sanitation regulations.
• Comfortable providing direction and supervision to kitchen personnel.
• Good understanding and relevant work experience in Asian/Chinese cuisine and fine dining experience.
• Language requirement: fluent in English.

 Beijing, China