Chinese Wok CDP 炉灶主管

【Job Responsibilities 岗位职责】
Be fully responsible for daily production, operation and team management of the wok station.
全面负责炉灶班组日常出品、运营及人员管理工作。
Unify cooking standards of all hot dishes to ensure consistent taste and presentation.
统一所有热菜烹饪标准，保证菜品口味、卖相一致稳定。
Complete pre-shift preparation according to daily orders and banquet menus.
根据当日散客单与宴席菜单完成餐前备料核对。
Control heat, seasoning and serving speed to meet peak dining demands.
把控火候、调味与出餐速度，应对用餐高峰期需求。
Check raw material quality daily and strictly implement raw-cooked separation rules.
每日查验食材品质，严格执行生熟分开规范。
Follow food safety and hygiene SOPs throughout all cooking procedures.
全流程遵守食品安全卫生标准操作流程。
Assist kitchen management in ingredient consumption control and loss reduction.
配合厨房管理层管控食材耗用，降低原料损耗。
Report abnormal material consumption or shortage to superiors promptly.
食材耗用异常、库存不足及时向上级汇报。
Arrange daily shifts, provide on-site technical guidance and team performance evaluation.
负责班组人员排班、现场技术指导及员工工作考核。
Train subordinates on stir-frying, seafood cooking and plate presentation skills.
带教员工小炒、海鲜烹制与菜品摆盘技艺。
Cooperate closely with prep, steaming, roast and banquet teams for smooth service.
紧密配合切配、上什、烧腊、宴会班组保障顺畅出餐。
Flexibly adjust cooking rhythm for simultaneous serving of multiple banquet tables.
灵活调整烹饪节奏，适配多桌宴席同步开餐。
Maintain thorough cleaning and disinfection of woks, stoves and operating areas daily.
每日做好炒锅、灶台及操作区域全面清洁消毒。
Inspect exhaust, gas equipment and fire safety conditions every shift.
每班检查排烟、燃气设备及消防安全状况。
【Job Requirements 岗位要求】
Master various Chinese stir-fry cooking techniques proficiently.
精通各类中式小炒烹饪技法。
Experienced in cooking Zhoushan local seafood and banquet hot dishes is preferred.
擅长舟山本地海鲜、宴席热菜烹制者优先。
Have more than 2 years wok chef or supervisor experience in hotel Chinese kitchen.
拥有 2 年及以上酒店中餐炉灶厨师或主管管理经验。
Capable of reasonable work allocation and motivating team efficiency.
能够合理分配班组工作，提升团队作业效率。
Well-versed in food safety regulations and kitchen cost control methods.
熟知食品安全法规与厨房成本管控方式。
Able to standardize operations to cut unnecessary ingredient waste.
可规范操作，减少不必要食材损耗。
Quick-handed, hard-working and good at communication with other kitchen sections.
手脚麻利、吃苦耐劳，擅长与厨房各班组沟通协作。
Able to bear high-intensity working pressure during banquet peak seasons.
能够承受宴席旺季高强度工作压力。
Must hold a valid health certificate; chef vocational qualification certificate is a plus.
必须持有有效健康证，持有厨师职业资格证书优先录用。