中餐及宴会厨房炒锅副厨师长（粤菜/闽菜）Sous Chef - Chinese Kitchen(Wok Chef)

职位描述 Job Description
1.精通粤菜或闽菜热菜炒锅技艺，能保证口味及菜品呈现的稳定出品；
Skilled in Cantonese/Fujian wok cooking with steady taste and presentation.
2.负责宴会与零点热菜现炒出品，保证效率与品质；
Cook hot dishes for banquets and a la carte, guarantee speed and quality.
3.管控食材耗用与成本，合理申领原料，减少浪费；
Control food cost and consumption, reduce material waste.
4.参与菜单研发，创新热菜菜品，优化做法与呈现；
Develop new dishes and optimize cooking methods.
5.协助管理炒锅及后厨团队，协调出品，确保高效有序。
Assist team management and coordinate kitchen production.
任职条件 Criteria：
1.2 年以上中餐炒锅主厨 / 副厨相关工作经验；
Minimum 2 years of working experience as Chinese Cuisine Wok Chef or Sous Chef.
2.精通闽菜或粤菜菜系，熟悉零点及大型宴会出品标准；
Proficient in Fujian or Cantonese cuisine, and well versed in production standards for a la carte and large banquets.
3.熟悉酒店厨房标准、成本控制与食品安全要求；
Familiar with hotel kitchen operational standards, cost control and food safety regulations.
4.具备团队管理及员工带教经验，抗压能力强，服从管理；
Experienced in team management and staff training; able to work under pressure and follow management arrangements.