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崗位職責/職位描述

【崗位職責 Key Responsibilities】
1. 日常運營管理 Daily Operation Management
全面負責上什部門日常運作，管理蒸柜、燉品、蒸菜、扣碗、蒸點等出品。合理安排蒸制順序，把控出菜節奏，確保與炒鍋、涼菜等崗位協調配合。
Oversee daily operations of the Steamer Section, managing steam oven, stewed dishes, steamed items, bowl braises and steamed dim sum. Coordinate steaming sequences and pacing to ensure smooth collaboration with Wok and Cold Dish sections.
2. 出品質量控制 Quality Control
嚴格執行酒店蒸菜標準，掌控火候、時間、蒸汽壓力，確保蒸制食材原汁原味、口感嫩滑。監督高湯、燉品熬制質量，定期檢查原料新鮮度。
Enforce hotel standards for steamed dishes, controlling heat, timing and steam pressure to preserve original flavors and tender textures. Monitor stock and stew quality, regularly inspect ingredient freshness.
3. 團隊管理與培訓 Team Leadership & Training
負責上什團隊排班、工作分配及績效考核。制定技能培訓計劃，傳授蒸制技藝與火候掌控經驗，培養團隊專業素養。
Manage team scheduling, task allocation and performance reviews. Develop training programs to teach steaming techniques and heat control expertise, cultivating professional competency.
4. 成本管控與庫存管理 Cost Control & Inventory
監控上什食材成本，控制水電氣及蒸汽能源消耗，減少損耗浪費。負責每日干貨、海鮮、禽類等原料驗收、儲存及庫存盤點。
Monitor food costs for the section, control water, electricity and steam energy consumption, minimize waste. Responsible for daily receiving, storage and inventory of dried goods, seafood, poultry and other ingredients.
5. 衛生安全與設備維護 Hygiene, Safety & Equipment Maintenance
嚴格執行食品安全法規，確保蒸柜、燉盅、蒸箱等設備清潔衛生。定期檢查蒸汽管道安全，做好設備日常保養與報修。
Strictly implement food safety regulations, ensure cleanliness of steam ovens, stew pots and steamers. Regularly inspect steam pipeline safety, conduct daily equipment maintenance and repair reporting.
6. 菜單研發與季節調整 Menu Development & Seasonal Updates
配合中廚廚師長研發新派蒸菜、養生燉品及季節性蒸點。根據時令調整菜單，開發健康低脂蒸制菜品。
Collaborate with Chinese Executive Chef on innovative steamed dishes, health-conscious stews and seasonal steamed items. Adjust menus according to seasons, develop healthy low-fat steamed cuisine.
7. 宴會與VIP接待保障 Banquet & VIP Service Support
統籌大型宴會、婚宴、會議用餐的上什出品計劃，確保蒸菜批量生產質量穩定。重點把控VIP接待定制燉品及高端蒸制海鮮的出品水準。
Coordinate Steamer Section production plans for large banquets, weddings and conference meals, ensuring consistent quality for batch production. Prioritize VIP customized stews and premium steamed seafood to highest standards.

【任職要求 Requirements】
1.烹飪/酒店管理相關專業中專及以上學歷。
Technical secondary school diploma or above in Culinary Arts, Hospitality Management or related field.
2.2年以上星級酒店中廚上什工作經驗。
Minimum 2 years of steamer section experience in star-rated hotels.
3.精通粵式蒸菜、燉品、扣碗及海鮮蒸制技藝；熟悉各種蒸制設備操作。
Proficient in Cantonese steaming techniques, stews, bowl braises and seafood steaming; familiar with all steaming equipment operation.
4.食品安全管理員證書優先。
Food Safety Administrator Certificate preferred.
5.具備成本意識及團隊管理能力；
Strong cost consciousness and team management ability;
5.能適應高溫環境及倒班工作，具備抗壓能力與責任心。 Adaptable to high-temperature environment and shift work, with stress resistance and strong sense of responsibility.