餐酒館內場Sous chef

工作職責（Responsibilities）：

• 負責廚房物料的訂購與庫存管理
• 依照清潔、衛生與安全標準運作廚房
• 確保嚴格遵守食譜與製作流程
• 維持廚房營運順暢
• 能在高壓環境下確保出餐準時、服務品質穩定

加分條件（Advantage）：

• 具備食材成本（Food Cost）與人事成本（Labor Cost）控管知識

工作要求（Requirements）：

• 具備良好的組織能力，能獨立作業
• 具備專業廚房的工作經驗

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Responsibilities:

• Manage ordering and inventory of kitchen supplies
• Operate the kitchen according to cleanliness, hygiene, and safety standards
• Ensure strict adherence to recipes and preparation guidelines
• Maintain smooth kitchen operations
• Ensure timely food preparation and service under pressure

Advantage:

• Knowledge of Food Cost and Labor Cost control

Requirements:

• Strong organizational skills and ability to work independently
• Experience in a professional kitchen

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