西厨冷菜主管

Japanese Cold Kit Supervisor/Captain 日料冷菜主管/领班
Job Descriptions岗位描述：
1.Under the leadership of the head chef, produce French based western food and ensure the quality.
在厨师长的领导下，出品以法式为主的西餐菜品并保证质量。
2.Assist kitchen team to prepare and prepare food for lunch and dinner buffet.
协助厨房团队完成自助午餐和晚餐的菜品制作和备餐。
3.Check the quality and quantity of stock, arrange the use of food materials.
检查库存的质量和数量，合理安排使用食品原料。
4. Implement hygiene regulations and regulations to strictly prevent food poisoning accidents.
执行卫生法规及各项卫生制度，严格防止食物中毒事故的发生。
Job Requirements 任职要求：
1.Familiar with the working standard and requirement of f&B, master the quality requirements of side dishes.
熟悉餐饮的工作规范和要求，掌握配菜的各种质量要求。
2.Experience in preparing large scale food and beverage.
有过大型餐饮备餐的相关经验。
3.Ability to work independently according to SOP and quality standard, have HACCP training and hold relevant technical level or certificate.
能按SOP和质量标准要求独立进行工作，接受过HACCP的相关培训并持有相应的技术等级或证书。
4.Certain language expression ability.
一定的语言表达能力。
5.Responsible and conscientious in work.
工作有责任心，做事认真负责。