烧烤主厨 Head BBQ Chef

Responsible for the daily operation management of the charcuterie kitchen, including ingredient preparation, processing, cooking, and output quality control.
负责烧腊厨房的日常运营管理，包括食材准备、加工、烹饪及出品质量控制。

Develop a roast meat menu according to hotel standards, create new dishes, and regularly update it to ensure it meets market demands.
根据酒店标准制定烧腊菜单，研发新菜品并定期更新，确保符合市场需求。

Supervise the hygiene and safety of the roasting and meat kitchen, strictly implement food safety and hygiene management regulations.
监督烧腊厨房的卫生与安全，严格执行食品安全及卫生管理制度。

Control the cost of the char siu kitchen, plan the procurement of ingredients and inventory management reasonably, and reduce waste.
控制烧腊厨房的成本，合理规划食材采购及库存管理，减少浪费。

Train and instruct the barbecue kitchen staff to enhance team professional skills and work efficiency.
培训并指导烧腊厨房员工，提升团队专业技能及工作效率。

Coordinate and collaborate with other kitchen departments to ensure smooth overall food and beverage operations.
与其他厨房部门协调配合，确保整体餐饮运营顺畅。

计算机能力：不限
语言要求：不限
国际联号工作经历：优先