炉灶主管

1.负责热菜成品的烹制，根据标准进行烹制，保证菜肴的质量。
Be responsible for the cooking of hot dishes, cook them in accordance with standards, and ensure the quality of the dishes.
2.负责各种汤料、酱汁的熬制。
Be responsible for the preparation of various soup bases and sauces.
3.检查调味、酱汁、汤料及器皿，督促打荷厨师做好开餐前工作准备。
Inspect the seasonings, sauces, soup bases and utensils, and urge the chef to make adequate preparations before the meal.
4.组织打荷厨师研究菜品的烹调操作及其装盘摆饰，互相了解、加强沟通，确保在工作中能相互密切配合。
Organize the chefs to study the cooking operations and plating arrangements of the dishes, get to know each other, enhance communication, and ensure close cooperation in the work.
5.熟悉食品安全政策，积极配合厨房出品。
Be familiar with food safety policies and actively cooperate with the kitchen for food production.
6.有3年厨房同岗位或相似岗位工作经验。
Have 3 years of working experience in the same or similar position in the kitchen.
7.熟悉本地口味，有烧大型宴会出品经验。
Familiar with local flavors and have experience in cooking for large banquets.