希爾頓Sous Chef （Chop） 副廚（砧板）【Signia Hilton Tainan】

1. 負責砧板區日常營運管理，督導團隊完成各類食材加工、切配及備料工作，確保廚房作業順暢。
Oversee the daily operations of the preparation section, supervising food preparation, cutting, and mise-en-place activities to ensure smooth kitchen operations.

2. 協助廚師長進行廚房營運管理，包括工作安排、人員調度、工作流程優化及確保出餐前各項準備工作完成。
Assist the Chinese Chef in daily kitchen operations, including staff scheduling, task allocation, workflow improvement, and ensuring all mise-en-place is completed prior to service.

3. 負責食材驗收、儲存及使用管理，嚴格控制食材份量、耗損及成本，確保符合食品安全與品質標準。
Manage food handling, storage, portion control, and wastage to maintain food quality, safety, and cost efficiency.

4. 培訓及指導廚房團隊，建立高效工作團隊，提升員工技能、工作表現及團隊合作精神。
Train, coach, and motivate team members to develop an efficient kitchen team and continuously improve operational performance.

5. 確保廚房區域、設備及工作站符合衛生標準，維持良好的食品安全及個人衛生要求。
Ensure kitchen areas, equipment, and workstations comply with hygiene, sanitation, and food safety standards.