Chinese Banquet Chef 中餐宴会厨师

【Job Responsibilities 岗位职责】
Be responsible for all hot dish production of Chinese banquets, dinners and group meals.
负责中餐宴席、包餐、团队餐全部热菜制作工作。
Strictly follow standardized recipes to guarantee consistent taste and presentation.
严格执行标准菜谱，保证菜品口味、卖相统一稳定。
Prepare ingredients in advance according to banquet menu and pre-service schedule.
根据宴席菜单及备餐计划提前完成食材预制加工。
Coordinate with prep section to ensure sufficient ingredients for peak banquet hours.
配合切配班组备货，保障宴席高峰期食材供应充足。
Control cooking fire, seasoning and serving speed for multi-table simultaneous banquets.
把控多桌同步开席的火候、调味与出餐节奏。
Guarantee all dishes are delivered hot and meet hotel quality standards.
确保菜品趁热出品，符合酒店出品标准。
Keep clean and hygienic for wok station, cooking utensils and operating area.
保持灶台、厨具及操作区域干净卫生。
Separate raw and cooked food properly and abide by food safety regulations.
严格生熟分开，遵守各项食品安全规定。
Assist supervisors to count daily ingredients and control raw material waste.
配合主管每日盘点食材，合理控制原料损耗。
Report abnormal consumption or insufficient stock in a timely manner.
损耗异常、原料库存不足及时上报。
Cooperate closely with roast, cold dish and pastry teams for full-course banquet service.
联动烧腊、冷菜、面点班组完成整套宴席上菜流程。
Adjust dish production flexibly according to VIP customized dining requirements.
根据贵宾定制用餐需求灵活调整菜品制作。
Check cooking equipment, exhaust system and fire safety conditions before and after shift.
上下班检查烹饪设备、排烟及消防安全状况。
【Job Requirements 岗位要求】
Proficient in various Chinese hot dish cooking skills, familiar with banquet dish production.
精通各类中式热菜烹饪技法，熟悉宴席菜制作流程。
Capable of coping with simultaneous serving of multiple banquet tables efficiently.
能够高效应对多桌宴席同步出餐工作。
Over 2 years Chinese kitchen cooking experience in hotel or large catering restaurant.
拥有酒店或大型餐饮中餐灶台 2 年以上实操经验。
Know well about Zhoushan local seafood cooking is an advantage.
熟悉舟山本地海鲜烹制者优先。
Have strong awareness of food hygiene, safety and kitchen cost control.
具备较强食品卫生安全意识与厨房成本管控意识。
Standardize operation to reduce unnecessary ingredient loss.
规范操作，减少不必要食材损耗。
Quick response, hard-working and able to adapt to irregular peak working hours.
手脚麻利、吃苦耐劳，可适应不定时宴席高峰加班。
Good teamwork and communication ability with other kitchen sections.
具备良好团队协作能力，能与厨房各班组顺畅沟通。
Must hold a valid health certificate; chef vocational qualification certificate is preferred.
必须持有有效健康证，持有厨师职业资格证书优先考虑。