Chinese Banquet Sous Chef 中餐宴会副厨

【Job Responsibilities 岗位职责】
Assist the Chinese Head Chef in overall arrangement of all banquet kitchen work.
协助中餐厨师长统筹所有宴会厨房整体工作安排。
Supervise the whole production process of banquets to guarantee stable dish quality.
监督宴席全流程出品，保障菜品质量稳定统一。
Make pre-banquet preparation plan according to banquet quantity and customized menus.
根据宴席桌数、定制菜单制定餐前备货方案。
Coordinate prep, roast, cold dish and pastry teams to complete ingredient prefabrication.
协调切配、烧腊、冷菜、面点班组完成食材预制工作。
On-site supervise cooking rhythm during peak banquet service.
宴席开餐高峰期现场把控烹饪出餐节奏。
Supervise implementation of kitchen hygiene standards and food safety rules.
监督厨房卫生规范与食品安全制度落地执行。
Inspect raw-cooked separation, cold storage preservation and kitchen cleaning daily.
每日检查生熟分开、冷库保鲜及全场清洁工作。
Assist in banquet ingredient receiving, inventory checking and cost loss control.
协助宴会食材验收、盘点及食材损耗管控。
Optimize ingredient usage to stabilize gross profit margin for banquet business.
优化食材使用，稳定宴会菜品毛利率。
Manage shift schedule, on-site training and daily assessment of banquet kitchen staff.
负责宴会厨房人员排班、现场实操带教与日常考核。
Guide new chefs to master large-volume banquet cooking skills.
指导新厨师掌握大批量宴席烹制技巧。
Inspect kitchen stoves, exhaust, refrigeration and fire safety equipment regularly.
定期巡检灶台、排烟、冷藏及消防安全设备。
Arrange timely maintenance and report potential safety hazards to superiors.
安排设备及时维保，向上级上报各类安全隐患。
【Job Requirements 岗位要求】
Skilled in Chinese hot dish cooking, with rich large-scale banquet operation experience.
精通中式热菜烹制，具备丰富大型宴席实操经验。
Capable of independently arranging kitchen production for dozens of tables simultaneously.
可独立统筹数十桌同步开席的厨房出品工作。
Have at least 3 years hotel Chinese kitchen supervisor or sous chef working experience.
拥有 3 年及以上酒店中餐厨房主管 / 副厨管理经验。
Good at personnel allocation and mobilizing team execution under heavy workload.
擅长人员调配，高强度工作下调动团队执行力。
Fully familiar with food safety laws, kitchen inventory and banquet cost accounting.
熟知食品安全法规、厨房盘点及宴席成本核算。
Able to effectively reduce ingredient waste during mass banquet production.
能够在大批量宴席制作中有效降低食材损耗。
Excellent cross-department communication and emergency handling ability.
优秀跨部门沟通能力与突发状况处理能力。
Able to adapt to irregular overtime work on weekends and holidays.
能够适应周末、节假日宴席不定时加班节奏。
Hold valid health certificate; chef vocational qualification certificate is preferred.
持有有效健康证，持有厨师职业资格证书者优先录用。