希爾頓Cold Kitchen Sous Chef 冷廚副主廚【Signia Hilton Tainan】

1. 負責冷廚房日常營運與團隊管理。
Responsible for the daily operation and team management of the cold kitchen.

2. 依照行政總廚及行政副總廚指示，製作高品質菜品。
Prepare high-quality dishes according to the instructions of the Executive Chef and Executive Sous Chef.

3. 監督食品準備、儲存及品質控制。
Monitor food preparation, storage procedures, and quality control standards.

4. 確保食品安全、衛生標準符合品牌要求。
Ensure compliance with food safety, hygiene, and brand standards.

5. 培訓及指導冷廚團隊提升專業技能。
Train and guide cold kitchen team members to enhance professional skills.

6. 配合廚房營運需求，完成其他相關工作。
Support kitchen operations and complete other related duties as required.