Main Responsibilities
1. Plan and update the menu, ensuring diversity and innovation to meet customer demands.
2. Oversee ingredient procurement and inventory management, ensuring the freshness of ingredients and cost control.
3. Be responsible for the daily operation and management of the kitchen, including staff scheduling, equipment maintenance, hygiene inspections, etc.
4. Train and mentor kitchen staff to enhance the team's overall culinary skills and service quality.
5. Maintain communication and collaboration with other departments within the restaurant to ensure smooth and efficient restaurant operations.

Job Requirements
1. Education Background: Possess a degree in culinary arts from a relevant cooking school or hotel, or equivalent cooking skills and experience.
2. Work Experience: Minimum of 10 years of experience in Western cuisine and 5 years of experience in Western cuisine research and development management. Overseas work experience in Western cuisine is preferred, as well as experience in well-known Western restaurants.
3. Skill Requirements:
Proficient in Western cooking techniques and familiar with dish preparation methods and flavor adjustments.
Possess good plate presentation skills, fire control abilities, and ingredient pairing abilities.
Familiar with the use and maintenance of kitchen equipment and possess certain kitchen management skills.
Possess good communication and teamwork abilities, capable of leading a team to complete tasks efficiently.