Head Chef
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獨立負責並管理指定的廚房工作檔口（Junior Sous Chef 需額外協助日常廚房整體運作與監督）。
卓越廚藝呈現根據既定食譜、品質與擺盤標準，烹調並呈現高品質的分店菜色，確保出菜穩定度。
團隊領導與培訓指導、培訓並激勵初級廚師（Commis），確保廚房團隊運作順暢。
庫存與成本控制監控食材庫存水平，協助訂購廚房物資，並積極減少食材浪費。
衛生與安全合規嚴格執行並維持最高標準的食品安全、廚房環境衛生及清潔規範。
入職要求 學歷背景具備廚藝、商業管理或相關學科的教育背景。
工作經驗具備至少 3年餐飲業營運管理經驗。
專業能力能獨立管理多間分店的整體運作。具備強大的營運能力，能有效提升分店的財務與非財務業績。
管理技巧具備出色的團隊建設、人員管理、問題解決及溝通能力。懂得分析財務報告並進行簡報。
語言與特質具備良好的中英文口頭及書面溝通能力。工作積極主動，能獨立工作。
福利待遇10 天有薪年假
員工膳食
員工折扣優惠
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