【中餐宴會廚房】燒臘廚師 Chinese & Banquet BBQ Chef

1. 協助燒烤區的日常運作，包含食材準備、醃製、燒製、切割及出品等。 2. 確認工作區域一直處於乾淨的環境之下，遵守所有食品安全及衛生標準。向中央廚房領取魚肉類並確認廚房間的轉帳是否正確，協助控制食品成本，減少浪費。 3. 記錄新的食譜、新的程序，並確保所有燒臘產品符合酒店的菜單標準與出品要求。 4. 協助燒烤區的日常清潔維護，確保所有設備和工具的衛生。配合主管協調廚房內部的分工與出餐流程，確保高效運作。 5. 完成主管交辦的工作並協助其他單位或區域。參加所有教育訓練，維持所有的程序及基本工作一致性，並透過協助主管同時提升自己的專業知識。 BBQ Section Operations Assists in the daily operations of the BBQ section, including ingredient preparation, marination, roasting, carving, and plating. Cost & Hygiene Control Ensures the work area consistently maintains a clean environment, adhering to all food safety and hygiene standards. Receives fish and meat from the central kitchen and verifies accurate transfers between kitchens, assisting in controlling food costs and minimizing waste. Menu Standards & Quality Records new recipes and procedures, and ensures all BBQ products comply with the hotel's menu standards and presentation requirements. Kitchen Cleanliness & Coordination Assists with the daily cleaning and maintenance of the BBQ section, ensuring all equipment and tools are hygienic. Collaborates with supervisors to coordinate internal kitchen workflow and plating processes for efficient operation. Professional Development & Team Support Enhances professional skills through continuous learning. Completes tasks assigned by the supervisor and assists other units or areas as needed. Attends all training sessions to maintain consistency in procedures and fundamental tasks, while enhancing professional knowledge by assisting supervisors. Accountability This position typically reports to the Chinese Banquet Sous Chef. The BBQ Chef is responsible for executing daily BBQ section operations, ensuring food quality, hygiene, and cost-effectiveness, and supporting team functions. This role is crucial in delivering high-quality BBQ products and maintaining efficient kitchen operations.