Sous Chef

【核心職責與工作內容】 廚房營運與團隊管理：全面協助行政主廚統籌廚房日常運作。於高峰出菜時段主導出菜節奏（The Pass），確保流暢度與高效出餐；同時全力支援團隊成員的日常作業，指導菜式擺盤並推動新菜單提案。 廚藝創新與產品研發：積極引進新食材、先進的生產手法與烹調技術，以優化菜餚品質與製程；精準評估現有及新研發產品的正確產出率（Yielding），建立標準化生產流程。 品質控管與食安把關：落實嚴格的進料檢驗與成品盲測，確保所有食材與出品符合規格與高度一致性；全面監督所屬部門的協調運作，確保團隊嚴格執行公共衛生與食品安全指引。 【 任職要求與資格】 資歷經驗：必須具備 至少 10 年或以上 的大型食品生產管理或高端餐飲運作實際經驗。 領導才能：具備卓越的團隊領導、跨部門協調、生產規劃及危機處理能力，展現優秀的時間管理與協作技巧。 專業特質：待人友善誠懇、思想開明且處事公正。具備高度感召力，能有效激勵團隊士氣，树立廚房內部的專業精神與高效工作風氣。 核心能力：具備高度的商業與營運敏銳度，能精準洞察營運效率不彰的關鍵因素（Operational Deficiency）並提出優化方案；具備優秀的適應力，能在跨國/多元文化（Multicultural）的團隊環境下高效工作。 【Responsibilities】 Kitchen Operations & Team Management: Fully assist the Executive Chef in orchestrating daily kitchen operations. Dominate the pass during peak service hours to control tempo and ensure flawless, high-efficiency food execution. Provide dedicated support to team members regarding daily tasks, mentor plating presentation, and drive new menu proposals. Culinary Innovation & Product Development: Proactively introduce premium products, advanced production methodologies, and modern culinary techniques to elevate food quality and workflows. Conduct precise yield testing (Yielding) and evaluation for existing and newly developed products to establish standardized production processes. Quality Control & Food Safety Compliance: Implement rigorous checks on both incoming ingredients and finished products to ensure absolute conformity to specifications, quality, and consistency. Oversee and coordinate the seamless functionality and strict hygiene standards/guidelines across respective kitchen sections. 【Job Requirements】 Experience: A minimum of 10 years of practical experience in large-scale food production management or upscale culinary operations is strictly required. Leadership: Proven track record of exceptional team leadership, cross-departmental coordination, production planning, and crisis management, combined with superior time management and collaboration skills. Attributes: Approachable, open-minded, and strictly impartial. Possess strong charisma to uplift team morale, foster professional integrity, and inspire a culture of high operational intensity within the kitchen.Core Competencies: High operational and business acumen to actively identify and troubleshoot factors causing operational deficiency; highly adaptable with a proven ability to work and lead effectively within a vibrant, multicultural environment.