Kitchen Operations:厨房运营 61 Manage a specific section of the kitchen, ensuring all dishes are prepared according to the restaurant’s standards. 管理厨房的特定档口，确保所有的菜品符合餐厅的标准进行准备 61 Supervise Demi Chefs and Commis within the section, providing guidance and support as needed. 管理档口的下属厨师，提供必要的指导和支持 61 Ensure that the workstation is consistently clean, organized, and stocked with necessary ingredients and tools throughout the service. 确保档口区域在整个菜品制作过程中始终保持清洁，有序，并备齐必要的原料和工具 61 Coordinate with the Sous Chef to ensure all necessary supplies are ordered at the end of each service. 与副厨师长协调，确保在出餐结束时订购所有必要的用品 61 Ensure that all dishes in the section are prepared and presented to a high standard, focusing on consistency and quality. 确保所有的菜品出品以高品质呈现，注重一致性和质量 Inventory and Cost control:盘点与成本控制 61 Monitor ingredient levels in the section and inform the Sous Chef of any items that need to be ordered at the end of each service. 监管负责档口的食材品质，并在每次出餐结束时报告给副厨师长需要订购的任何物品 61 Ensure the proper storage and rotation of ingredients to minimize waste and maintain freshness. 确保原材料的正确储存和灵活运转，以尽量减少浪费并保持品质新鲜 61 Collaborate with the Sous Chef to manage portion sizes and usage of ingredients within the section. 与副厨师长协作，管理本部门食材的份量和用量 Staff training and supervisor:团队培训指导 61 Supervise Demi Chefs and Commis, ensuring they follow proper cooking techniques, recipes, and sanitation protocols. 督导本档口厨师下属，确保他们遵循正确的菜品制作程序，用料配比和卫生制度 61 Provide ongoing training and support to junior staff in the section, ensuring high productivity and efficiency. 为部门的初级厨师员工提供持续的培训和支持，确保高效生产 61 Ensure that all team members in the section understand their roles and responsibilities and maintain high standards during service. 确保本档口所有成员了解各自的职责，并持续高标准菜品制作 Quality Control:品质把控 61 Ensure that all dishes are prepared and presented in accordance with the restaurant’s presentation standards. 确保所有的菜品按照餐厅的制作工序，摆盘标准呈现 61 Conduct regular checks of the section to ensure cleanliness, organization, and readiness for service. 定期检查工作区域以确保清洁、有序的***状态 61 Report any operational issues or food quality concerns to the Sous Chef in a timely manner. 及时向厨师长报告任何操作问题或食品质量问题 Sanitation & Cleanliness卫生与清洁 61 Ensure that the workstation and all tools are cleaned and maintained in compliance with health and safety standards. 确保负责档口内所有工具的清洁和维护符合卫生和安全标准 61 Train junior staff on proper cleaning techniques to maintain a hygienic and safe working environment. 培训初级厨师员工正确的清洁流程，以保持卫生和安全的工作环境 Responsibilities 岗位职责: 61 Oversee the preparation, cooking, and presentation of dishes in the assigned section. 监管所负责档口区域的菜品的准备工作，制作过程和菜品出品呈现 61 Maintain a clean, organized, and well-stocked workstation throughout the service. 在负责档口区域的菜品制作过程中始终保持干净，有序，库存充足 61 Supervise and train Demi Chefs and Commis, ensuring they adhere to recipes, techniques, and hygiene standards. 督导和培训厨师下属员工，确保他们遵循菜品配方、制作流程和卫生标准 61 Inform the Sous Chef of stock requirements at the end of each service, ensuring adequate supplies for the next shift. 在每次出餐结束后报知副厨师长库存需求，确保下一个开餐段有足够的库存 61 Ensure that all dishes are prepared and presented to the restaurant’s standards of quality and consistency. 确保所有菜品的准备过程和呈现都符合餐厅的质量和一致性标准 61 Monitor and manage portion sizes and ingredient usage to control food costs and reduce waste. 监管菜品制作中的份量和配料的使用，以控制食品成本，减少浪费 Specifications 岗位要求: Work Experience 工作经验 61 Minimum of 2-4 years of experience in a professional kitchen, with experience in fine dining or Michelin-starred kitchens preferred. 至少2-4年厨房专业工作经验，有高端餐厅或米其林星级厨房工作经验者优先 61 Previous experience in supervising junior staff (Demi Chefs and Commis) is an advantage. 有同岗位管理经验者优先 Required Skills 要求技能 61 Strong culinary skills and a deep understanding of various cooking techniques. 较强的菜品制作能力和对各种菜品制作方法的深刻理解 61 Ability to manage and supervise a team, ensuring smooth operations in the section. 管理和督导团队的能力，确保所负责档口的顺利运作 61 Excellent organizational skills, with the ability to maintain cleanliness and order in the workstation. 优秀的组织能力，能够维持档口操作时的整洁有序 61 Ability to work efficiently under pressure, maintaining high standards during busy service periods. 能够在强度压力下高效工作，在用餐高峰期保持高质量菜品出品 61 Knowledge of food safety, hygiene regulations, and best practices in kitchen operations. 熟知食品安全，卫生法规和厨房的操作流程
