CDP 西厨冷菜主管/厨师(J16629)

工作职责：
Responsible for the daily operation and management of the Western cold dish section, including dish preparation, production, presentation, and quality control, ensuring compliance with hotel standards;
1、负责西餐冷菜间的日常运营管理，包括菜品准备、制作、出品及质量控制，确保符合酒店标准；
Design and develop new cold dishes according to menu requirements, regularly update dishes, and enhance customer experience;
2、根据菜单需求设计并开发冷菜新品，定期更新菜品，提升顾客体验；

Oversee the hygiene and food safety of the cold dish section, and rigorously adhere to kitchen operation standards and HACCP guidelines;
3、监督冷菜间的卫生与食品安全，严格执行厨房操作规范及HACCP标准；

Reasonably control the procurement, inventory, and cost of cold dish ingredients, reduce waste, and optimize cost management;
4、合理控制冷菜食材的采购、库存及成本，减少浪费，优化成本管理；

Coordinate and cooperate with other kitchen departments to ensure consistency in the timing and quality of dish production;
5、与其他厨房部门协调配合，确保菜品出品时间与质量的一致性；
 Regularly check the operating status of equipment to ensure the normal use of equipment in the cold dish room, and promptly report for repair and maintenance.
6、定期检查设备运行状况，确保冷菜间设备正常使用，及时报修维护等
任职资格：
Familiar with the skills of making Western cold dishes, and familiar with the production techniques of various cold cuts, salads, sauces, and Western－style cold foods;
1、熟悉西餐冷菜制作技能，熟悉各类冷盘、沙拉、酱汁及西式冷食的制作工艺；
Have certain kitchen management experience and understand food safety and hygiene standards,
2、有一定的厨房管理经验，了解食品安全与卫生标准，
Possess innovative consciousness and be able to develop new dishes according to market demands;
3、具备创新意识，能够根据市场需求开发新菜品；
Work meticulously and conscientiously, possess a strong sense of responsibility, and exhibit good stress resistance and teamwork spirit;
4、工作细致认真，责任心强，具备良好的抗压能力与团队协作精神；
Able to adapt to the working hours arrangement in the hotel industry.
5、能够适应酒店行业的工作时间安排等