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崗位職責/職位描述

1.Prepare hot dishes in accordance with the hotel’s standard recipes, taste, portion size and plating requirements.
按照酒店標準菜譜、口味、分量、擺盤要求，完成熱菜烹飪。
2.Control the cooking heat, color, texture and temperature of dishes to ensure stable and high-quality output.
把控菜品火候、色澤、口感、溫度，保證出品穩定、高品質。
3.Be responsible for pre-meal preparation, ingredient pre-processing and seasoning preparation for the position.
負責本崗位餐前準備、原料預制、調料調配。
4.Ensure efficient dish preparation during service, maintain proper speed and sequence, and avoid wrong or missing orders.
開餐期間高效出品，保證出餐速度與順序，不錯單、不漏單。
5.Cooperate with the butcher, server, steamer and other positions to ensure good teamwork.
配合砧板、打荷、上雜等崗位，做好團隊協作。
6.Control costs, reduce waste, and prevent substandard dishes from leaving the kitchen.
控制成本，減少浪費，杜絕不合格菜品出廚房。
7.Participate in dish innovation, food tasting, training, and various banquets, conferences and VIP receptions of the hotel.
參與菜品創新、試菜、培訓及酒店各類宴會、會議、VIP 接待。
8.Complete other kitchen tasks assigned by superiors.
完成上級交辦的其他廚房工作。