- 職位性質：全職
- 工作地區：上海市浦東新區
- 招聘人數：1人
- 學 歷：不限
- 工作經驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：不限
- 語言要求：不限
- 國際聯號工作經歷：不限
- 薪資待遇：5.5千-6.5千
- 職位有效期：2026-04-03至2026-07-02
職位概述 / Position Summary
協助廚師長管理中廚房的日常運作，確保出品的食物符合金軒品牌的高標準。負責監督一個特定檔口（如炒爐、砧板、點心等）的團隊，控制食品成本，并培訓初級員工。
Assist the Sous Chef or Executive Chef in managing the daily operations of the Chinese kitchen. Ensure all food prepared meets the high standards of the Jin Xuan brand. Responsible for supervising a specific section (e.g., Wok, Chopping Board, Dim Sum), controlling food costs, and training junior staff.
主要職責 / Key Responsibilities
1. 人員與培訓管理 / Team & Training Management
監督指導：直接監督所負責檔口的廚師及廚工，確保工作流程順暢高效。
Supervise and direct the commis chefs and kitchen helpers in the assigned section to ensure smooth and efficient workflow.
技能培訓：對新員工和實習生進行崗位技能培訓，傳授傳統中餐烹飪技巧及金軒的特定擺盤標準。
Conduct on-the-job training for new hires and interns, teaching traditional Chinese cooking techniques and specific Jin Xuan plating standards.
排班管理：協助廚師長進行本檔口的排班，確保有足夠人手應對午市和晚市高峰。
Assist the Sous Chef in scheduling for the section to ensure adequate staffing during lunch and dinner peak hours.
2. 食品質量與標準 / Food Quality & Standards
出品檢查：對所有離開廚房的菜品進行最后的質量檢查，確保口味、色澤、溫度及擺盤均符合金軒的出品規格。
Conduct final quality checks on all dishes leaving the kitchen, ensuring taste, color, temperature, and presentation meet Jin Xuan's recipe specifications.
備貨準備：負責檢查開餐前的物料準備，確保所有醬汁、配菜、高湯等準備充足且新鮮。
Responsible for checking mise en place before service, ensuring all sauces, garnishes, stocks, etc., are sufficient and fresh.
衛生安全：嚴格執行HACCP衛生標準，確保工作區域干凈整潔，指導團隊成員正確儲存食材，防止交叉污染。
Strictly enforce HACCP hygiene standards, ensuring the work area is clean and tidy. Guide team members on proper food storage to prevent cross-contamination.
3. 成本與庫存控制 / Cost & Inventory Control
食材驗收：協助驗收每日送達的食材，檢查新鮮度、重量及規格，拒收不合格產品。
Assist in receiving daily food deliveries, checking freshness, weight, and specifications, and rejecting substandard products.
減少浪費：監控食材使用情況，教育團隊合理利用邊角料，嚴格控制損耗率。
Monitor food usage, educate the team on utilizing trimmings efficiently, and strictly control waste percentage.
庫存盤點：定期協助進行庫存盤點，確保先進先出原則得以執行。
Regularly assist in inventory counts, ensuring the FIFO (First In, First Out) principle is followed.
4. 行政與溝通 / Administration & Communication
每日例會：參加廚房每日例會，傳達公司政策及當日特別推介菜式。
Attend daily kitchen briefings to communicate company policies and daily special promotions.
設備維護：負責所轄檔口廚房設備的日常清潔與維護，發現故障及時報修。
Responsible for the daily cleaning and maintenance of kitchen equipment in the assigned section; report any malfunctions promptly.
跨部門協作：與樓面服務團隊保持良好溝通，處理特殊客人需求及過敏源信息。
Maintain good communication with the service team to handle special guest requests and allergen information.
任職要求 / Qualifications
經驗：至少3-5年以上高級中餐廳廚房工作經驗，1年以上同崗位（領班或主管）經驗。
*Experience: Minimum 3-5 years of experience in a high-end Chinese restaurant kitchen, with at least 1 year in a supervisory (CDP or similar) role.*
技能：精通粵菜或本幫菜烹飪技法，刀工精細，熟悉海鮮活鮮處理。
Skills: Proficient in Cantonese or Shanghainese cooking techniques, excellent knife skills, familiar with handling live seafood.
素質：具有團隊領導能力，抗壓能力強，能適應快節奏工作環境，注重細節。
Attributes: Team leadership skills, ability to work under pressure in a fast-paced environment, strong attention to detail.
語言：普通話流利，會基礎粵語或英語者優先。
Language: Fluent in Mandarin; basic Cantonese or English is a plus.
