• 福布斯五星
• 五险一金
• 带薪年假
• 岗位晋升
• 技能培训
• 管理规范
• 提供住宿用餐
• 专业英语培训
• 考究制服
• 职业发展计划

JOB SUMMARY
Located in the center of Pearl River New City, The Ritz Carlton, Guangzhou is a luxury destination in the Southern China hub. Distinctive services and facilities include 350 guest rooms and 91 Residence, with the Club Lounge and suites and guest rooms newly renovated, as well as five restaurants and lounges, including the signature Cantonese restaurant, Lai Heen, which has received one Michelin star for the sixth consecutive year .The Ritz Carlton, Guangzhou is honored to have received the Forbes Travel Guide Five Star Award for the tenth consecutive year, solidifying its position as the premier hotel in Guangzhou to achieve such prestigious recognition. Immersive experiences. Bespoke service. Commitment to craft. The Ritz Carlton inspires life’s most meaningful moments.
The Role of Executive Chef(Local  package, Can Speak English, Chinese and Cantonese)
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Oversee culinary operations in all restaurant’s Kitchens, Chinese Kitchen, Banquet Kitchen, All Day Dining Kitchen, LIMONI Kitchen, Pastry, Stewarding, In Room Dining, Club Kitchen, as well as Employee Dining Room operations to ensure consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Partner with Director of F&B, PR and Quality Leader to maintain a one-of-a-kind dining experience for customers. 
Key Functions
Leadership and Development: Take full ownership of the culinary team by fostering trust and collaboration, overusing menu planning conducting regular staff meeting sand training, and evaluating culinary team performance. 
                                  
Businessland Strategic Planning: Create and execute a culinary strategy that aligns with the hotel’s K goal and brand image. Be innovative and creative. Collaborate with the Quality Leader to analyze Guest Voice and social media feedback to enhance food quality and learn from guests’ expectation. Work with the PR &Marketing Team to maintain momentum for Festive Promotions and promote local delicacies.
Operational and Financial Management: Oversee daily culinary offerings, monitor service and cleanliness standards, prepare budget reports, manage food costs, review payroll, assist with menu pricing, and collaborate with the purchasing team to manage inventory and vendor relationships.
Menu Development: work closely with other leaders to create new menus, ensuring high food quality and presentation, staying updated on food trends, and maintaining competitive pricing.
Government Relations: Act as key liaison with government regulatory agencies regarding food safety and hygiene standards.
Food Safety: Ensure full compliance with all local, national, and international food safety laws and regulations. Proactivity engage with relevant government agencies to stay informed for upcoming regulatory changes and industry best practices. Ensure food standards and presentation are maintained and improved, enforce relevant standards and develop quality improvement plans based on feedback and FSQM audit.                                            
Education and Experience
Accredited university in Culinary Arts, Hotel and Restaurant Management is preferred 
Minimum10 to 12 years’ relevant working experience in a 300 to 400 room-size luxury hotel, with at least 5 to 7 years in a similar capacity in China.
Strong passion for Culinary Arts, particularly in Chinese Cuisine and Southeastern Asian food, with a solid understanding of Western cuisine and banquet operations. 
Creative mindset and well know Guangzhou Market and international Food and Beverage trends. 
Open to both Chinese and foreigner willing to accept a local compensation package.
Financial acumen to deliver accurate forecasts and budget, with knowledge of food cost, labor cost management.
Excellent leadership skills and mastery in delegating multiple tasks.
Proactive, well-organized, detail-minded with excellent communication and interpersonal skills and can work independently under pressure.
Excellent command of English, Chinese and Cantonese would be a plus, and hands-on experience in MS Office applications.
HACCP certification is required
Skills& Abilities
Leadership and Team Management: Lead the kitchen management team to consistently uphold culinary standards and responsibilities.
Operational Knowledge: Knowledgeable of hotel’s occupancy rates, events, forecasts, and achievements to optimize kitchen performance.
Staffing: Assess and adjust staffing levels to meet guest service expectations, operational needs, and financial objectives. 
Training and Development: Demonstrate new cooking techniques and equipment to staff to enhance their skills and knowledge.
Purchasing: Create and implement guidelines and control procedures for the purchasing and receiving of food supplies.
Cost management: Oversee controllable expenses, including food costs, supplies, uniforms, and equipment. Monitor and control optimum food costs to maximize outlet profit while ensuring maximum guest satisfaction.
Safety Compliance: Overseeing all aspects of safety and ensure adherence to brand safety standards while maintaining all HACCP requirements and passing FSQM audits.
Budget Participation: Oversees, the creation of the department’s expenditure forecasts and annual budget in line with the needs of the hotel and financial requirements.
Quality Initiatives:
Participate in quality initiatives such as daily chef briefings and monthly team meetings to enhance culinary operations, achieve targets, and facilitate effective communication.
Overseeing menu design and updates in line with food trends and popularity, ensures the hotel food and beverage provides “talking points” for the media and provides guests and local residents with reasons to return.
Knowledgeable in OTA, Maiduan, Dianping, and all the media platforms, consistently identifies opportunities to enhance profitability and create value by challenging existing processes, fostering innovation, and driving successful promotional strategies.
Constantly looks for ways to improve consistency and variety and showcase the food and beverage offerings of the hotel appropriate to the evolving market positioning and Forbes Five Star Standards.
Creation of customized group sales/events menus in partnership with sales teams. 
Support efforts to drive revenue by participating in social media activities. 
Operational Oversight:
Review schedules prepared by section chefs in advance to ensure high productivity and guest satisfaction.
Select team members who embody the qualities and attributes that reflect the departments and brand standards.
Monitor food quality and portion sizes to ensure economical usage of ingredients.
Regularly check the quality of prepared food to maintain high standards of culinary excellence.
Service Excellence: 
Display leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations.
Review comment cards, guest satisfaction results, and other data to identify areas for improvement.
Inconstantly visible in the hotel outlets as well as the local market to engage guests for the benefit of the hotel.
Attention to Detail: A keen eye for detail, ensuring all aspects of Culinary and food presentations meet or exceed hospitality standards.
Adaptability: The ability to adapt to changing situations, guest needs, and industry trends, often with a proactive approach to innovation and improvement.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
At more than100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, west the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. Itis this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Behere you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. Weare committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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