Job Responsibilities:
1. Responsible for the inspection of kitchen operation, the effective control of the quantity and unique taste;
2. Timely report operational problems, such as fire control, health quarantine and food safety; Be able to propose solutions;
3. Actively seek to improve kitchen operation efficiency to improve customer satisfaction;
4. Work closely with the head of front-end operations to follow up the implementation of operational standards;
5. Assist the production director to launch new dishes timely according to market trends;
6. Conducted regular market research to understand the competitors of each brand and master the management direction;
7. Maintained supervision of subordinates' work, timely solved on-site problems and provided timely training; Help subordinates to improve their work ability; Ensure that they have sufficient knowledge of the food and its preparation process;
8. Anticipate, develop and monitor purchase orders, focus on food cost control;
9. Perform other tasks assigned by superior to promote kitchen and department operations and profits;

Qualifications:
1. College degree or above, major in catering and cooking management, rich experience in industry and management;
2. Students with study abroad experience/working abroad experience is preferred;
3.2 Management process of more than years' work experience in the same position;
4. Very clear operation process and standard of catering kitchen;
5. Have the ability of organizing and planning, communication and coordination, rigorous style and strong ability to work under pressure;
6. Proficient in Word, Excel, PPT and other office software.
7. Practical, hard-working, patient and meticulous, responsible;
8. Clear overall concept, clear thinking and strong independence;
9. Travel is acceptable.