Steamer Chef de Partie 上什主管

【Job Responsibilities 岗位职责】
Take full charge of daily production and team management of the steaming section.
全面负责上什班组日常出品与人员管理工作。
Standardize steaming, braising, stewing and soup-making processes of all dishes.
统一所有菜品蒸、炖、煲、汤类制作标准流程。
Complete pre-production preparation according to daily a la carte and banquet menus.
根据日常散点及宴席菜单完成餐前预制备货。
Control fire power, timing and seasoning to ensure consistent taste and texture.
把控火候、时长与调味，保证出品口感、味道统一稳定。
Check the quality of raw materials delivered daily and store ingredients properly.
每日验收到货食材品质，规范存放各类原材料。
Classify raw and cooked food separately to meet food safety hygiene standards.
严格生熟分开存放，符合食品安全卫生规范。
Assist kitchen management to control ingredient consumption and reduce waste.
配合厨房管理层管控食材用量，减少原料损耗。
Regularly count inventory of soup materials, dried seafood and other raw materials.
定期盘点汤料、干货等原材料库存。
Arrange daily shifts, conduct on-site skill training and daily performance assessment.
负责班组人员排班、现场实操培训及日常工作考核。
Guide subordinates to master stewing soup and high-end dried ingredients processing.
带教员工掌握炖汤、高端干货发制加工技艺。
Cooperate closely with hot kitchen, banquet, cold dish and roast teams for serving demand.
紧密配合热菜、宴会、冷菜、烧腊班组满足出餐需求。
Adjust production progress flexibly to cope with multi-table simultaneous banquets.
灵活调整出品节奏，应对多桌宴席同步开餐。
Keep steaming ovens, soup stoves, stew pots and work areas thoroughly cleaned and disinfected.
做好蒸柜、汤炉、炖盅及操作区域清洁消毒。
Inspect equipment operation and fire safety every shift, report faults in a timely manner.
每班检查设备运行及消防安全，故障及时上报。
【Job Requirements 岗位要求】
Proficient in soup boiling, stewing, braising and dried seafood soaking & steaming techniques.
精通煲汤、炖煲、焖制、干货涨发蒸制全套技艺。
Familiar with Zhoushan local seafood soup and banquet stew dishes is a plus.
熟悉舟山本地海鲜汤、宴席炖菜者优先。
Over 2 years working experience as steaming cook or supervisor in hotel Chinese kitchen.
拥有 2 年及以上酒店中餐上什厨师或主管工作经验。
Capable of rationally assigning work and managing team members well.
能够合理分配班组工作，妥善管理下属员工。
Have solid awareness of food safety and cost control.
具备扎实的食品安全意识与成本管控意识。
Skilled at controlling raw material yield and lowering unnecessary loss.
擅长把控食材出成率，降低无效损耗。
Diligent, patient and detail-oriented with good internal team communication skills.
吃苦耐劳、细心稳重，具备良好的厨房内部沟通能力。
Able to sustain long-hour work during peak banquet periods.
可承受宴席高峰期长时间高强度工作。
Hold a valid health certificate; chef vocational qualification certificates are preferred.
持有有效健康证，持有厨师职业资格证书者优先考虑。