【全日餐廳廚房】中式麵點廚師 Chinese Noodle & Pastry Chef

1. 對各種中式麵點的製作工藝、麵粉發酵特性及廚房設備有廣泛的了解。確保技術傳承，維持穩定的餐點品質與呈現。
2. 具備良好的組織、指導和時間管理能力，協助領導並激勵廚房團隊。營造積極的工作氛圍，提升整體工作效率。
3. 協助主廚制定麵點出菜標準與作業標準流程。積極參與菜單制定及新產品研發，將創新與傳統中式麵點技藝完美結合。
4. 熟悉食品安全法規和 HACCP 規範。嚴格執行廚房衛生稽核，確保所有操作流程符合法律與酒店安全標準。
5. 具備高度服務熱忱，能於開放式廚房 (Show Kitchen) 或進行桌邊服務時，與客人進行禮貌、生動且友好的互動，大幅提升用餐體驗。
6. 指導廚房內部廚房助手的工作。向上交流疑難問題、客人或內部客戶的意見以及其他相關資訊。
7. 事先準備服務所需的麵糰、餡料、食材和設備。清潔並整理工作區域。

Culinary Expertise & Quality Assurance
Possesses extensive knowledge of Chinese pastry and noodle-making techniques, ingredient characteristics (e.g., dough fermentation, flour blending), and specialized kitchen equipment.
Ensures the inheritance of traditional technical skills and maintains consistent food quality and presentation standards.

Team Leadership & Operational Efficiency
Demonstrates strong organizational, supervisory, and time-management skills to assist in leading and motivating the kitchen team.
Fosters a positive working environment and enhances overall operational efficiency.

Standardization & Culinary Innovation
Assists the Head Chef in establishing food service standards and Standard Operating Procedures.
Actively participates in menu creation and culinary R&D, perfectly blending innovation with traditional Chinese dough-making techniques.

Food Safety & Regulatory Compliance
Proficient in food safety regulations and HACCP standards.
Strictly executes kitchen hygiene audits to ensure all operational procedures comply with legal requirements and hotel safety standards.

Interactive Dining & Guest Communication
Engages in polite, friendly, and lively communication with guests and internal customers.
Enthusiastically performs live culinary demonstrations in the show kitchen or during tableside service to elevate the dining experience and uphold the hotel’s service reputation.

Team Supervision & Escalation
Guides and directs the work of kitchen helpers within the department.
Communicates upward regarding difficult issues, guest or internal customer feedback, and other relevant operational information.

Preparation & Station Maintenance
Performs Mise-en-place, preparing all doughs, fillings, beverages, materials, and equipment required for service in advance.
Cleans and organizes the work area to ensure a safe and efficient culinary environment.

Accountability
This position reports to the Executive Chef and is responsible for maintaining high-standard culinary output and station readiness, while assisting in team supervision and operational standardization. This role plays a vital part in providing an engaging, authentic Chinese culinary experience and ensuring seamless kitchen-to-table execution.