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崗位職責/職位描述

職位描述 Job Description

1.精通粵菜或閩菜熱菜炒鍋技藝，能保證口味及菜品呈現的穩定出品；

Skilled in Cantonese/Fujian wok cooking with steady taste and presentation.

2.負責宴會與零點熱菜現炒出品，保證效率與品質；

Cook hot dishes for banquets and a la carte, guarantee speed and quality.

3.管控食材耗用與成本，合理申領原料，減少浪費；

Control food cost and consumption, reduce material waste.

4.參與菜單研發，創新熱菜菜品，優化做法與呈現；

Develop new dishes and optimize cooking methods.

5.協助管理炒鍋及后廚團隊，協調出品，確保高效有序。

Assist team management and coordinate kitchen production.

任職條件 Criteria：

1.2 年以上中餐炒鍋主廚 / 副廚相關工作經驗；

Minimum 2 years of working experience as Chinese Cuisine Wok Chef or Sous Chef.

2.精通閩菜或粵菜菜系，熟悉零點及大型宴會出品標準；

Proficient in Fujian or Cantonese cuisine, and well versed in production standards for a la carte and large banquets.

3.熟悉酒店廚房標準、成本控制與食品安全要求；

Familiar with hotel kitchen operational standards, cost control and food safety regulations.

4.具備團隊管理及員工帶教經驗，抗壓能力強，服從管理；

Experienced in team management and staff training; able to work under pressure and follow management arrangements.