中餐宴会副厨师长 （头锅） Sous Chef-Chinese/Banquet

1）协助中餐宴会厨师长管理宴会厨房，负责中餐及宴会菜品的制作与出品。
Assist the chef in charge of Chinese banquetkitchens in management, and be responsible for the production and serving ofChinese banquet dishes.
2）直接参与宴会菜单的制作，确保菜品质量、规格与出餐效率。
Be directly involved in the creation of thebanquet menu to ensure the quality, specifications and serving efficiency ofthe dishes.
3）负责宴会厨房的日常调度与协调，确保宴会服务顺利进行。
Be responsible for the daily scheduling andcoordination of the banquet kitchen to ensure the smooth operation of banquetservices.
4）监督宴会厨师的工作，确保操作规范、卫生达标。
Supervise the work of the banquet chef toensure that the operations are in accordance with standards and hygienerequirements are met.
5）参与宴会前的准备工作，如备料、试菜、流程安排等。
Preparations before attending the banquet, suchas ingredient preparation, tasting dishes, and process arrangement.
6）提出菜品优化建议，提升宴会服务质量。
Propose suggestions for optimizing dishes andenhance the service quality of the banquet.