炒锅主管 Wok Supervisor

1.负责厨房炒锅区域的日常运营管理，确保菜品出品质量稳定、口味符合标准.
2.根据菜单要求独立完成各类中式热菜的烹制工作，掌握煎、炒、烹、炸等烹饪技法.
3.合理控制食材成本，做好原材料的验收、储存及使用管理.
4.维护厨房设备，确保操作区域卫生符合食品安全标准.
5.协助厨师长研发新菜品，定期更新菜单.
6.完成上级其他合理分配的职责和任务.
1. Responsible for the daily operation and management of the wok station in the kitchen, ensuring consistent dish quality and standardized flavor.
2. Independently prepare various Chinese hot dishes according to menu requirements, mastering cooking techniques such as frying, stir-frying, boiling, and deep-frying.
3. Effectively control ingredient costs, and manage the inspection, storage, and usage of raw materials.
4. Maintain kitchen equipment and ensure the cleanliness of the work area complies with food safety standards.
5. Assist the Head Chef in developing new dishes and regularly updating the menu.
6.Embrace the corporate culture and follow instructions from superiors.