1.負責廚房正常運轉和日常管理,以維持餐期服務最高品質。
Responsible for the daily operation and management of the restaurant to maintain the highest quality of service.
2.負責菜單、餐飲研發,對食材進行科學研究,積極創意展現獨特的烹飪藝術。
Responsible for menu, food and beverage research and development, scientific research of the ingredients, active creativity show unique culinary arts.
3.熟悉食材, 能有效控管預算、負責整體餐廳前後場營運及 P&L。
Familiar with the ingredients, able to effectively control budget, and responsible for overall restaurant's operation & P&L.
4.管控廚房內的安全衛生,以符合食品衛生管理規定。
Take charge of the safety and hygiene in the kitchen to comply with food hygiene management regulations
5.喜歡有機會與各國廚師們、相關社群媒體和媒體交流。
Enjoy having opportunity to communicate around the international chefs, relevant social media and the Press.