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想在餐飲市場大展身手？全台從台北、台中到高雄的廚房主管(Sous Chef)職缺正蓬勃成長，星級飯店、連鎖餐飲集團、精緻餐酒館皆積極擴編。相關職務如副主廚、廚房主任、Chef de Partie，需求技能涵蓋成本控制、團隊領導、HACCP與食品安全證照，熟悉西式、中式或日式料理尤佳。根據1111人力銀行統計，今年廚房主管職缺年增18%，平均月薪55K-75K，具國際連鎖經驗者上看90K；職涯路徑可晉升主廚、行政總廚或餐飲顧問。立即瀏覽最新職缺，上傳履歷，搶下理想職位！A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, and recording inventory.Source: https://www.wikipedia.org/
Purpose of Role Responsible for the daily management and food preparation of the venue, ensuring maximum quality and profitability. Responsibly Description Ensure that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage. Ensure that food inventory levels within the kitchen and pantry areas are of su...
