【崗位職責】
1、負責冷菜間的日常菜品制作，包括切配、腌制、裝盤等工作，確保出品符合酒店標準
2、根據菜單要求準備各類冷菜原料，保證食材新鮮、衛生
3、維護冷菜間的工作環境，確保操作區域整潔，符合食品安全規范
4、協助廚房其他崗位完成備餐工作，如打荷、配菜等
5、定期檢查冷菜庫存，及時補充所需食材，避免浪費
6、配合廚師長完成新菜品的研發與試制
【崗位要求】
1、具備基礎的冷菜制作技能，了解常見冷菜的制作流程
2、熟悉食品安全與衛生標準，持有健康證
3、能夠適應快節奏的工作環境，具備團隊合作精神
4、工作細致認真，有責任心，能承受一定的工作壓力
5、有酒店或餐飲行業相關經驗者優先，無經驗者可提供培訓
6、服從管理安排，遵守酒店規章制度
[Job Responsibilities]
1. Responsible for daily dish preparation in the cold dish room, including cutting, marinating, plating, etc., to ensure that the products meet hotel standards
2. Prepare various cold dish ingredients according to the menu requirements to ensure freshness and hygiene of the ingredients
3. Maintain the working environment of the cold dish room, ensure the cleanliness of the operating area, and comply with food safety regulations
4. Assist other kitchen positions in completing meal preparation work, such as serving lotus, side dishes, etc
5. Regularly check the inventory of cold dishes, replenish the required ingredients in a timely manner, and avoid waste
6. Collaborate with the head chef to develop and trial produce new dishes
[Job Requirements]
1. Have basic skills in making cold dishes and understand the production process of common cold dishes
2. Familiar with food safety and hygiene standards, holding a health certificate
3. Capable of adapting to a fast-paced work environment and possessing a spirit of teamwork
4. Work meticulously and conscientiously, with a sense of responsibility, able to withstand certain work pressure
5. Experience in the hotel or catering industry is preferred, while training is available for those without experience
6. Obey management arrangements and comply with hotel rules and regulations
