Key Responsibilities 岗位职责： 1、Lead the research and development of innovative dishes, designing menu systems that cater to the preferences of high-end clientele. 主导菜品的研发与创新，制定符合高端客群口味的菜单体系。 2、Develop and implement standardized recipes (SOPs) and plating specifications, ensuring consistency in taste, presentation, and temperature across every dish. 负责制定和落地标准食谱（SOP）及出品规格，确保每一道菜肴的口味、摆盘及温度呈现的一致性。 3、Demonstrate strong aesthetic sensibility to enhance the visual artistry of dishes and elevate the overall dining experience. 具备审美能力，提升菜品的视觉艺术感与用餐体验。 4、Oversee daily kitchen operations, including staff scheduling, equipment maintenance, hygiene and safety protocols (food safety standards), and kitchen workflow/layout management. 全面负责厨房日常运营，包括人员排班、设备维护、卫生安全（食品安全规范）及动线管理。 5、Provide ongoing technical guidance and training to the culinary team, upgrading overall professional skills and building a strong talent pipeline. 对厨房团队进行技术指导和培训，提升团队整体专业技能，建立人才梯队。 6、Precisely manage food procurement costs, gross profit margins, and waste reduction, optimizing operational expenses without compromising quality. 精准管控食材采购成本、毛利率及损耗率，在不降低品质的前提下优化运营成本。 7、Take full responsibility for customized menu design for VIP guests, government and corporate banquets, and private dining events, demonstrating strong on-site coordination and adaptability. 负责VIP贵宾、政商宴请及私人定制的全流程菜品设计，具备极强的现场统筹和应变能力 Job Requirements 任职要求： 1、Must have prior experience as a Chef de Cuisine or Sous Chef in a Michelin-starred restaurant or a Black Pearl Diamond-rated restaurant. 必须拥有米其林星级餐厅或黑珍珠钻级餐厅厨师长或副厨任职经历。 2、Deep expertise in Shandong cuisine, with a solid foundation in traditional techniques and the ability to innovate through fusion. 精通鲁菜菜系，且具备深厚的传统功底与融合创新能力。 3、Minimum 15 years of culinary experience, with at least 5 years in a senior management role at a high-end social dining establishment or a five-star hotel. 15年以上烹饪经验，其中至少5年以上高端社会餐饮或五星级酒店管理经验。 4、Experience in new project/restaurant opening (0-to-1 setup) is highly preferred. 有高端餐饮新项目筹备经验（0到1搭建）者优先。