厨师主管

岗位职责:
1.监管所负责档口区域的菜品的准备工作，制作过程和菜品出品呈现
Oversee the preparation,cooking, andpresentation of dishes in the assigned section.
2.在负责档口区域的菜品制作过程中始终保持干净，有序，库存充足
Maintain a clean,organized, andwell-stocked workstation throughout the service.
3.督导和培训厨师下属员工，确保他们遵循菜品配方、制作流程和卫生标准
Supervise and train DemiChefs and Commis,ensuring they adhere to recipes, techniques, and hygienestandards.
4.在每次出餐结束后报知副厨师长库存需求，确保下一个开餐段有足够的库存
Inform the Sous Chef ofstock requirementsat the end of each service, ensuring adequate supplies forthe next shift.
5.确保所有菜品的准备过程和呈现都符合餐厅的质量和一致性标准
Ensure that all dishes areprepared andpresented to the restaurant’s standards of quality andconsistency.
6.监管菜品制作中的份量和配料的使用，以控制食品成本，减少浪费
Monitor and manage portionsizes andingredient usage to control food costs and reduce waste.
岗位要求:
1.至少2-4年厨房专业工作经验，有高端餐厅或米其林星级厨房工作经验者优先
Minimum of 2-4 years ofexperience in aprofessional kitchen, with experience in fine dining orMichelin-starredkitchens preferred.
2.有同岗位管理经验者优先
Previous experience insupervising juniorstaff (Demi Chefs and Commis) is an advantage.
3.较强的菜品制作能力和对各种菜品制作方法的深刻理解
Strong culinary skills anda deepunderstanding of various cooking techniques.
4.管理和督导团队的能力，确保所负责档口的顺利运作
Ability to manage andsupervise a team,ensuring smooth operations in the section.
5.优秀的组织能力，能够维持档口操作时的整洁有序
Excellent organizational skills, with theability to maintaincleanliness and order in the workstation.
6.能够在强度压力下高效工作，在用餐高峰期保持高质量菜品出品
Ability to work efficientlyunder pressure,maintaining high standards during busy service periods.
7.熟知食品安全，卫生法规和厨房的操作流程
Knowledge of food safety,hygieneregulations, and best practices in kitchen operations.