凉菜厨师（中餐）Cold Kitchen Chinese Cuisine

1.负责凉菜间的日常运营管理，包括菜品制作、出品质量把控及成本控制.
2.根据季节和市场变化，研发新式凉菜，定期更新菜单.
3.制定凉菜制作标准流程，确保菜品口味、摆盘及卫生符合酒店要求.
4.监督凉菜间食材的采购、验收及储存，确保原料新鲜、安全.
5.负责凉菜团队的人员培训、排班及绩效考核，提升团队专业技能.
6.配合厨房其他部门协调工作，确保出菜效率及整体运营顺畅.
7.严格执行食品安全及卫生管理制度，确保凉菜间符合相关法规要求.
8.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 cold kitchen, including dish preparation, quality control, and cost management.
2. Develop new cold dishes based on seasonal and market trends, and regularly update the menu.
3. Establish standardized procedures for cold dish preparation to ensure flavor, presentation, and hygiene meet hotel standards.
4. Supervise the procurement, inspection, and storage of ingredients to ensure freshness and safety.
5. Conduct training, scheduling, and performance evaluations for the cold kitchen team to enhance their professional skills.
6. Coordinate with other kitchen departments to ensure efficient service and smooth operations.
7. Strictly adhere to food safety and hygiene protocols, ensuring compliance with relevant regulations.
8. Embrace the corporate culture and follow instructions from superiors.