日料副厨师长Sous Chef - Japanese

【岗位职责】
1. 餐前准备、对客出餐服务和餐后收档清理工作。
Prepare before meals, provide meal service to customers and clean up after meals.
2. 精通各种日式料理的制作，保证菜品的品质与口感，对日本料理的出品质量负责，确保食物新鲜、美味且外观吸引人。
Proficient in making all kinds of Japanese cuisine, ensuring the quality and taste of dishes. Be responsible for the quality of Japanese cuisine products, ensuring that the food is fresh, delicious and visually appealing.
3. 具备良好的成本意识，对食材成本和物料损耗有清晰的概念，负责食材的采购建议、库存管理和合理使用，努力控制食品成本，避免浪费。
Have a good sense of cost. Have a clear concept of food material cost and material loss. Be responsible for purchasing suggestions of food materials, inventory management and reasonable use. Strive to control food costs and avoid waste.
4. 严格执行食品安全标准和卫生规范，确保厨房、餐具和用具的清洁卫生，维持厨房环境的整洁，做好食材的保存工作，防止交叉污染。
Strictly implement food safety standards and hygiene specifications. Ensure the cleanliness of kitchens, tableware and utensils. Maintain the tidiness of the kitchen environment. Do a good job in preserving food materials to prevent cross-contamination.
5.具有创新精神，能够根据市场需求和季节变化，适时研发新菜品，丰富菜单内容，满足顾客多样化的需求。
Have an innovative spirit. Be able to develop new dishes in due time according to market demand and seasonal changes, enrich menu content and meet the diverse needs of customers.
【岗位要求】
1. 5年以上日料岗位从业经验；
More than 5 years of working experience in Japanese cuisine positions.
2.拥有日本料理制作经验，擅长各类日本菜品如寿司、刺身等的制作技艺；
Have experience in making Japanese cuisine and be proficient in the production techniques of various Japanese dishes such as sushi and sashimi.