- 職位性質(zhì)：全職
- 工作地區(qū)：江西省南昌市
- 招聘人數(shù)：1人
- 學(xué) 歷：大專
- 工作經(jīng)驗(yàn)：3年以上
- 提供食宿：提供食宿
- 年齡要求：30-35
- 計(jì)算機(jī)能力：不限
- 語言要求：不限
- 國際聯(lián)號(hào)工作經(jīng)歷：不限
- 薪資待遇：6千-8千
- 職位有效期：2026-03-02至2026-04-06
職位：西廚副廚師長(zhǎng)(冷菜）Sous chef(已停止招聘)
崗位職責(zé)/職位描述
He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that presentation and established portion sizes are adhered to.
1.負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備、要不斷的檢查食品的味道、溫度和外觀。同時(shí)要確保所有的菜肴的分量都一致、外觀及尺寸都符合相應(yīng)的要求。
He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
2.非常重要的是，任何食物不同程度的腐爛和變質(zhì)都不能使用。同時(shí)不要讓生病的、有疾病感染傾向的員工直接接觸食物、或者準(zhǔn)備做食物配制工作。
To assist with the planning of menus and food promotions together with the executive chef.
3.協(xié)助行政總廚制定菜單及食品節(jié)。
Develop and test new dishes and products.
4.發(fā)展新菜肴和產(chǎn)品。
Ensure that outstanding special events and special food promotions are carried out.
5.確保展開并推廣優(yōu)秀的、帶有特色的食品節(jié)、食品活動(dòng)。
To control standards of food production and presentation throughout the hotel
6.控制食品出產(chǎn)的標(biāo)準(zhǔn)
To examine goods for quality and quantity.
7.監(jiān)測(cè)收貨的食品質(zhì)量和數(shù)量。
He controls the Chefs and Cooks to follow standard recipes and methods of preparation with minimal wastage.
8.控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。將浪費(fèi)程度減至最低。
