【中餐宴會廚房】打荷廚師 Chinese & Banquet Middle

1. 協助炒鍋廚師完成菜餚的最終烹製。負責食材的醃製、上粉上漿，並將處理好的食材精準快速地傳遞給爐頭師傅。 2. 負責菜餚出鍋後的裝盤、美化與擺盤，確保菜品外觀精美，符合出品標準。掌控出菜的節奏與順序，與傳菜員協調，確保每道菜的出品時間。 3. 在炒鍋廚師烹製過程中，根據需要提供各種調料、配料、湯汁，確保爐頭操作流暢。 4. 負責爐頭及打荷周邊區域的衛生清潔，備齊所需餐具和工具，並保持整潔。 5. 與砧板、上什等部門緊密配合，確保食材準備就緒。協助其他單位或區域的廚務工作。 6. 積極學習新的烹調技巧與食譜，提升自身專業能力。 Wok Support & Plating Assists the Wok Chef in the final cooking, plating, and presentation of dishes. Responsible for marinating, coating, and precisely and quickly delivering prepared ingredients to the Wok Chef. Dish Presentation & Flow Control Manages the plating, beautification, and garnishing of dishes after cooking to ensure exquisite presentation and adherence to output standards. Controls the pace and sequence of dish delivery, coordinating with expeditors to ensure timely service of each dish. Preparation & Seasoning Support Provides various seasonings, ingredients, and sauces as needed during the Wok Chef's cooking process to ensure smooth operations. Area & Equipment Maintenance Responsible for the cleanliness and hygiene of the wok station and Da He area, ensuring all necessary utensils and tools are prepared and kept tidy. Cross-Departmental Collaboration Works closely with other sections such as the Chopper and Steamer to ensure ingredients are properly prepared. Assists other kitchen units or areas with culinary tasks as needed. Professional Learning & Development Actively learns new cooking techniques and recipes to enhance professional skills. Accountability This position typically reports to the Chinese Banquet Sous Chef. The Middle is responsible for supporting the Wok Chef's daily cooking and production, ensuring the quality and presentation of dishes, and coordinating the dish output process. This role is crucial in maintaining efficient kitchen operations and guaranteeing the quality of culinary output.