工作职责：
协助主厨管理厨房日常运作，确保厨房工作高效、有序进行。
安排厨师的工作任务，协调各岗位之间的配合，保证菜品按时、按质、按量出品。
监督厨师遵守厨房卫生和安全规定，确保厨房环境整洁、安全。
负责厨房食材的验收和储存管理。检查食材的质量、数量和新鲜度，确保符合餐厅的标准。
合理安排食材的储存位置和方式，防止食材变质和浪费。
管理厨房设备和工具的使用和维护。
确保厨师正确使用厨房设备和工具，避免因操作不当造成设备损坏。
定期检查设备和工具的运行状况，及时安排维修和保养。
带领厨师团队制作西餐菜品，保证菜品的质量和口味符合餐厅要求。严格按照菜品制作标准和流程进行操作，确保菜品的一致性。
协助主厨进行菜品研发和新菜单的设计。提出菜品创新的建议和想法，参与新菜品的研发和测试。
协调厨房与其他部门之间的工作关系，确保餐厅整体运营顺畅。
与餐厅服务员、采购部门、仓库管理等部门保持良好的沟通和合作。
及时解决厨房与其他部门之间的矛盾和问题，提高工作效率。
负责厨房的卫生管理，确保厨房符合卫生标准。
制定厨房卫生管理制度和清洁计划，监督厨师做好厨房的清洁工作。
定期检查厨房的卫生状况，及时整改存在的问题。
严格遵守食品安全法规，确保菜品的安全卫生。
监督厨师遵守食品安全操作规范，防止食品污染和食物中毒事故的发生。
对厨房的食品原材料、半成品和成品进行严格的质量检查，确保食品安全。
负责厨房的消防安全管理，确保厨房安全无事故。
检查厨房的消防设施和设备的运行状况，及时排除安全隐患。
Job responsibilities：
Assist the chef in the daily operation of the kitchen to ensure that the kitchen work is carried out efficiently and orderly.
Arrange the work tasks of the chef, coordinate the cooperation between various positions, and ensure that the dishes are produced on time, according to quality and quantity.
Supervises chef's compliance with kitchen hygiene and safety regulations to ensure a clean and safe kitchen environment.
Responsible for the acceptance and storage management of kitchen ingredients. Check the quality, quantity and freshness of the ingredients to ensure they meet the restaurant's standards.
Reasonable arrangement of food storage location and way to prevent food deterioration and waste.
Manage the use and maintenance of kitchen equipment and tools.
Ensure proper use of kitchen equipment and tools by chefs to avoid equipment damage due to improper operation.
Check the operation status of equipment and tools regularly, and arrange repair and maintenance in time.
Lead the chef team to prepare western dishes, ensure the quality and taste of dishes meet the restaurant requirements. Operate in strict accordance with the standards and procedures of food production to ensure the consistency of dishes.
Assist chef in food development and new menu design. Put forward innovative suggestions and ideas for dishes, and participate in the research and development and testing of new dishes.
Coordinate the working relationship between the kitchen and other departments to ensure the smooth operation of the restaurant.
Maintain good communication and cooperation with restaurant staff, purchasing department, warehouse management and other departments.
Solve conflicts and problems between kitchen and other departments in time to improve work efficiency.
Responsible for kitchen hygiene management to ensure that the kitchen complies with hygiene standards.
Formulate the kitchen hygiene management system and cleaning plan, supervise the chef to do a good job in the kitchen cleaning.
Check the kitchen hygiene regularly and rectify the existing problems in time.
Strictly abide by food safety regulations to ensure the safety and hygiene of dishes.
Supervise chefs to comply with food safety practices to prevent food contamination and food poisoning incidents.
Strict quality inspection of food raw materials, semi-finished products and finished products in the kitchen to ensure food safety.
Responsible for kitchen fire safety management, ensure kitchen safety without accident.
Check the operation of kitchen fire facilities and equipment, and eliminate safety hazards in time.
岗位要求：
专业烹饪学校毕业
至少两年五星级酒店或精品餐厅工作经历
Qualifications from a Cookery School.
Min two years in Five Start hotel or a la carte restaurant
