Responsibilities: 1.Develop and execute menus, ensuring dishes are of high quality, freshness, and creativity. 2.Oversee the kitchen team, including chefs, assistants, and apprentices, ensuring efficient workflow. 3.Ensure strict adherence to food safety and hygiene standards, including ingredient storage, handling, and cooking processes. 4.Ensure dishes are presented and garnished according to aesthetic standards, maintaining consistent high quality. 5.Maintain and upkeep kitchen equipment, promptly reporting any malfunctions or damages.

Requirements: 1.Minimum of 5 years of relevant experience in Western cuisine or renowned international Western restaurants. 2.Proficient in French culinary techniques and traditional dishes, with some knowledge of modern French cuisine. 3.Strong leadership and management skills, capable of motivating and guiding team members. 4.Excellent creativity and menu development abilities, offering innovative and enticing dishes. 5.Familiarity with food safety and hygiene standards, strictly adhering to ensure customer health and safety. 6.Problem-solving and adaptability skills, maintaining composure and efficiency in high-pressure environments. 7.Strong communication and interpersonal skills, able to collaborate effectively with team members and other departments.