西餐副厨 Sous Chef, Western Cuisine

1.协助厨师长制定西餐厨房的运营计划，确保菜品质量、口味及出品标准符合酒店要求;
2.负责西餐厨房日常工作的安排与监督，包括食材准备、烹饪流程、卫生管理等;
3.负责自助餐菜肴(含中式菜肴)、西餐零点出品;
4.参与菜单设计与研发，根据季节和市场趋势调整菜品，提升顾客满意度;
5.监督厨房设备的使用与维护，确保操作规范及安全;
6.培训并指导厨房员工，提升团队专业技能与工作效率;
7.控制食材成本，合理规划库存，减少浪费;
8.确保厨房符合食品安全及卫生标准，定期检查并整改问题;
9.完成上级其他合理分配的职责和任务;
1.Assist the Executive Chef in developing operational plans for the Western kitchen, ensuring that dish quality, flavor, and presentation meet hotel standards
2.Oversee and manage the daily operations of the Western kitchen, including ingredient preparation, cooking processes, and hygiene management
3.Responsible for the preparation of buffet dishes (including Chinese dishes) and à la carte Western cuisine
4.Participate in menu design and development, adjusting dishes based on seasonal availability and market trends to enhance customer satisfaction
5.Supervise the use and maintenance of kitchen equipment to ensure compliance with operational and safety protocols
6.Train and guide kitchen staff to improve their professional skills and work efficiency
7.Control ingredient costs, plan inventory rationally, and minimize waste
8. Ensure the kitchen complies with food safety and hygiene standards, conducting regular inspections and implementing corrective measures
9.Embrace the corporate culture and follow instructions from superiors