Hot Dish Supervisor 西厨热房主管

Primary Responsibilities 主要职责：
· Performs all types of food preparation as instructed by the Sous chef in a professional way to ensure quality and consistency, is fully responsible for his assigned section.
· Supply enough mise-en-place and ensure smooth operation.
· Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.
· Ensures quality and freshness of all food preparation.
· Ensure that production is done according to the standard recipes at all times.
· Check fridge and Products thoroughly to avoid spoilage.
· Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
· Ensure production and quality meets hotel standards.
· 按照副主厨的要求，有效开展本部门的的工作，做好各种食品的准备工作，并确保食品的质量。
· 准备充足的原料以确保工作正常进行。
· 熟悉所有出品的原料，烹饪技术及装饰。
· 确保所有配料的质量。
· 确保所有出品按照标准的烹饪方法制作。
· 为防止食品变质，要彻底检查冰箱。
· 熟悉所有菜的配料烹饪方法及准备工作。
· 确保出品达到饭店的标准。
Knowledge and Experience 知识和经验
· High school.
· Minimum 2 to 4 years’ experience in 4 or 5 Star hotel.
· Acknowledged managerial skills.
· Perfect knowledge of HACCP guidelines.
· 高中学历。
· 至少2到4年四星或五星级酒店的相关工作经验。
· 具有相关管理技能。
· 了解，熟悉HACCP知识。