希爾頓Sous Chef （Steam） 副廚（蒸籠）【Signia Hilton Tainan】

1. 負責蒸籠區日常營運管理，督導各類蒸製點心、蒸品及中式熱食製作流程，確保出品質量、份量、擺盤標準及食品安全符合酒店要求。
Oversee the daily operation of the Steamer Section, ensuring the quality, consistency, presentation standards, and food safety compliance of steamed dim sum and Chinese hot food items.

2. 協助中餐主廚管理蒸籠廚房作業，負責食材準備、產品製作、備料安排及生產流程管理，確保各項服務需求順利完成。
Assist the Chinese Chef in managing the Steamer Section, including food preparation, production planning, mise en place, and ensuring smooth service operations.

3. 監督並指導廚房團隊，落實標準作業程序（SOP）、食品衛生規範及品質標準，提升團隊技能與工作效率。
Supervise and coach kitchen team members to ensure compliance with SOPs, hygiene standards, quality requirements, and operational efficiency.

4. 負責蒸籠設備、工作區域及食材儲存環境之維護，確保廚房符合衛生、安全及設備管理要求。
Maintain steamer equipment, workstations, and storage areas in compliance with hygiene, safety, and operational standards.

5. 協助控制食材成本及耗損，妥善管理食材使用、保存及庫存，確保產品品質與營運效益。
Assist in controlling food costs and wastage through proper handling, storage, and management of ingredients while maintaining product quality.

6. 執行中餐主廚及酒店管理層交辦事項，積極參與營運改善及團隊發展，協助提升廚房整體績效。
Perform other duties assigned by the Chinese Chef or Management and contribute to continuous improvement of kitchen operations and team performance.