希爾頓Sous Chef （Wok） 副廚（爐頭）【Signia Hilton Tainan】

1. 負責爐頭區日常營運管理，督導並執行熱食、湯品及前菜等餐點之備料、烹調與出餐作業，確保服務流程順暢。
Oversee the daily operations of the wok section, including the preparation and cooking of hot dishes, soups, and appetizers, ensuring smooth kitchen operations during service.

2. 依據行政總廚及中餐主廚制定之食譜、品質標準及食品安全規範，確保所有餐點品質、口味及擺盤一致。
Ensure all dishes are prepared according to recipes, quality standards, and food safety requirements established by the Executive Chef and Chinese Chef.

3. 管理食材使用及庫存，妥善處理易腐食材，維持成本控制，並確保工作區域、設備及器具清潔、安全且運作良好。
Manage food inventory and perishable products while maintaining cost control, cleanliness, hygiene, and proper maintenance of kitchen equipment and workstations.

4. 協助指導及培訓廚房團隊，建立良好的團隊合作精神，於繁忙時段提供支援並確保高效率運作。
Supervise, coach, and support kitchen team members, fostering teamwork and maintaining efficiency during busy service periods.

5. 與餐飲及相關部門保持良好溝通合作，積極協助解決營運問題，確保提供優質的賓客服務體驗。
Collaborate effectively with Food & Beverage and other departments to support smooth operations and deliver exceptional guest experiences.

6. 執行主廚及管理層交辦事項，持續提出改善建議，協助提升廚房營運效率及團隊績效。
Perform other duties assigned by the Chinese Chef or Management and contribute ideas to enhance kitchen operations and team performance.