中餐及宴会厨房凉菜副厨师长（粤菜/闽菜）Sous Chef - Chinese Kitchen

职位描述 Job Description
1.精通粤菜或闽菜的凉菜制作，功底扎实，口味稳定，摆盘精致规范。
Proficient in preparing Cantonese or Fujian-style cold dishes with solid culinary skills, consistent flavor and standard, exquisite plating.
2.按宴会与零点标准准备出品，严控出品质量与卫生安全。
Prepare dishes in line with standards for banquets and a la carte service, and strictly enforce quality control and food hygiene requirements.
3.管控食材成本，合理预估用量，负责原料申领与库存管理。
Manage food costs, reasonably estimate ingredient consumption, and take charge of material requisition and inventory management.
4.研发凉菜新品、特色拼盘，优化配方与出品效率。
Develop new cold dishes and specialty platters, and optimize recipes and production efficiency.
5.协助管理凉菜间团队，分配工作，带教提升组员技能。
Assist in managing the cold dish team, arrange daily work and provide on-the-job training to improve team members' skills.
任职条件 Criteria：
1.2 年以上粤菜或闽菜凉菜副厨相关工作经验。
Minimum 2 years of working experience as Sous Chef for Cantonese or Fujian cold dishes.
2.精通闽菜或粤菜凉菜，熟悉宴会及零点出品流程与标准。
Proficient in Cantonese and Fujian cold dishes, familiar with production procedures and standards for banquets and a la carte service.
3.熟悉成本控制、食品卫生规范，有酒店从业经验者优先。
Well-versed in cost control and food hygiene regulations. Prior hotel working experience is preferred.
4.具备团队管理能力，执行力强，工作认真负责。
Capable of team management, with strong execution and a strong sense of responsibility.