西厨房冷菜主管 Cold Kitchen Chef de Partie

岗位职责
1.拟订本组工作工作计划，督促员工实施。
2.提出控制毛利率的实施细则，确定原料配比方案，拟定新菜品和时令菜品推出方案。
3.分派员工工作，组织制作各种冷菜。
4.计划并安排领用当日各种原料和调料，严把原料质量关。
5.严把冷菜质量关，负责本组员工业务考评，根据员工特点进行岗上培训和业务指导。
6.负责本岗位各种设施、设备、用具的安全使用和保养。
Job responsibilities
1. Draw up the work plan of this group and urge employees to implement it. 
2. Propose detailed implementation rules for controlling gross profit margins, determine the ratio of raw materials, and formulate plans for new dishes and seasonal dishes. 
3. Assign employees to work and organize the production of various cold dishes. 
4. Plan and arrange all kinds of raw materials and condiments on the day of receipt, and strictly control the quality of raw materials. 
5. Strictly control the quality of cold dishes, be responsible for the business evaluation of the staff of this group, and conduct on-the-job training and business guidance according to the characteristics of the staff. 6. Responsible for the safe use and maintenance of various facilities, equipment and appliances in this post.
岗位要求
1.中技以上学历，或相关专业毕业。
2.有2年厨房冷菜工作经验，为人正直，有责任心，具备一定的管理能力。
3.具备较强的菜点原料加工与制作能力。
4.具有制作符合客人点菜要求食品的能力。
Job requirements
1. Chinese technical or above, or a related major. 
2. With 2 years of working experience in cold dishes in the kitchen, he is upright, responsible, and possesses certain management capabilities. 
3. Possess strong ability to process and produce dishes. 
4. Have the ability to produce food that meets the customer's order requirements.