【鐵板燒廚房】鐵板燒副主廚 Teppanyaki Sous Chef

1. 熟練執行鐵板燒各類料理製作，維持與主廚一致的高水準技術與視覺表現。在現場展現卓越的賓客互動技巧，確保每位賓客感受到尊榮的服務。
2. 協助主廚管理基層廚師及學徒，指導其烹飪技巧、擺盤美學及服務規範。監督日常排班與工作分配，提升團隊凝聚力與專業度。
3. 確保出餐流程流暢高效，在巔峰時段精準控管節奏。與外場服務團隊保持密切溝通，及時處理突發狀況或賓客特殊需求。
4. 負責每日食材的領用、檢查與品質把關。執行庫存盤點，協助主廚進行成本控管，減少不必要的損耗與浪費。
5. 嚴格監督廚房環境衛生，確保團隊遵守食品安全法規及酒店內控程序。
6. 協助主廚進行新菜色的試作與研發，提供專業建議與市場趨勢回饋，共同優化餐廳競爭力。
7. 督導團隊進行設備每日清潔，定期檢查鐵板與廚具狀況，確保作業環境的安全與設備壽命。
8. 在主廚不在位時履行其管理職責，並完成行政主廚交辦之任務。

Culinary Execution & Performance
Masterfully executes all Teppanyaki culinary techniques, maintaining a high standard of visual and gustatory excellence consistent with the Head Chef’s vision.
Showcases exceptional guest interaction skills during live performances to ensure a premium dining experience.

Team Supervision & Mentorship
Assists the Head Chef in supervising junior chefs and apprentices, providing guidance on cooking techniques, plating aesthetics, and service etiquette.
Oversees daily task assignments to foster a high-performance and harmonious team environment.

Operational Flow & Efficiency
Ensures a seamless and efficient flow of service, precisely controlling the pace during peak hours.
Coordinates closely with the front-of-house team to handle special requests or unexpected situations promptly.

Ingredient Quality & Inventory Control
Responsible for daily ingredient inspection and quality gatekeeping.
Conducts inventory counts and assists the Head Chef in cost control measures to minimize waste and loss.

Hygiene, Safety & Standards
Strictly supervises kitchen hygiene and sanitation, ensuring the team adheres to food safety regulations (e.g., HACCP) and hotel internal policies.

Menu Support & Innovation
Assists the Head Chef in R&D and trial sessions for new dishes, providing professional insights and feedback on market trends.
Supervises the daily cleaning and maintenance of Teppanyaki grills and kitchenware, ensuring a safe working environment and optimal equipment lifespan.
Acts as the person-in-charge in the absence of the Head Chef, fulfilling management duties and completing tasks assigned by the Executive Chef.

Accountability
This position reports directly to the Teppanyaki Head Chef. The Teppanyaki Sous Chef is responsible for on-site operational stability and quality supervision, ensuring consistency in culinary techniques and service output. This role is essential in maintaining guest satisfaction, developing talent, and optimizing operational efficiency.