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崗位職責/職位描述

職位描述 Job Description

1.精通粵菜或閩菜的涼菜制作，功底扎實，口味穩(wěn)定，擺盤精致規(guī)范。

Proficient in preparing Cantonese or Fujian-style cold dishes with solid culinary skills, consistent flavor and standard, exquisite plating.

2.按宴會與零點標準準備出品，嚴控出品質(zhì)量與衛(wèi)生安全。

Prepare dishes in line with standards for banquets and a la carte service, and strictly enforce quality control and food hygiene requirements.

3.管控食材成本，合理預(yù)估用量，負責原料申領(lǐng)與庫存管理。

Manage food costs, reasonably estimate ingredient consumption, and take charge of material requisition and inventory management.

4.研發(fā)涼菜新品、特色拼盤，優(yōu)化配方與出品效率。

Develop new cold dishes and specialty platters, and optimize recipes and production efficiency.

5.協(xié)助管理涼菜間團隊，分配工作，帶教提升組員技能。

Assist in managing the cold dish team, arrange daily work and provide on-the-job training to improve team members' skills.

任職條件 Criteria：

1.2 年以上粵菜或閩菜涼菜副廚相關(guān)工作經(jīng)驗。

Minimum 2 years of working experience as Sous Chef for Cantonese or Fujian cold dishes.

2.精通閩菜或粵菜涼菜，熟悉宴會及零點出品流程與標準。

Proficient in Cantonese and Fujian cold dishes, familiar with production procedures and standards for banquets and a la carte service.

3.熟悉成本控制、食品衛(wèi)生規(guī)范，有酒店從業(yè)經(jīng)驗者優(yōu)先。

Well-versed in cost control and food hygiene regulations. Prior hotel working experience is preferred.

4.具備團隊管理能力，執(zhí)行力強，工作認真負責。

Capable of team management, with strong execution and a strong sense of responsibility.