Job Overview: The Executive Chef, Western Cuisine, plays a crucial role in the senior management of the restaurant, responsible for overall development of Western cuisine dishes, menu creation, ingredient sourcing, kitchen operations, and team management. Candidates should have extensive experience in Michelin-starred restaurants, particularly in French, Italian, and Spanish cuisine and other high-end Western culinary specialties. Key Responsibilities: Manage and oversee the operations of the Western kitchen to ensure high-quality and consistent dishes. Design and develop innovative Western cuisine menus, adjusting seasonally and in line with market trends. Ensure selection and procurement of ingredients meet quality standards and cost control requirements. Guide the culinary team, including training on dish preparation, cooking techniques, and plating skills. Ensure kitchen operations adhere to hygiene standards and food safety requirements. Coordinate with other departments such as food & beverage service and front-of-house to ensure overall customer satisfaction. Manage budgets and cost control, optimize supply chain, and inventory management.

Minimum of 5 years of experience in high-end Western cuisine kitchens, including experience in Michelin-starred restaurants. Deep understanding of French, Italian, Spanish cuisine, and other Western culinary techniques and traditions. Excellent leadership skills and communication skills, able to effectively manage kitchen staff. Outstanding innovation and menu design abilities, capable of creating unique and distinctive dishes. Strong awareness and standards in ingredient quality and food safety practices. Good time management and ability to work efficiently under pressure. Bachelor's degree or equivalent, preferably in hospitality management or related field.