【崗位職責(zé)】 1、負(fù)責(zé)廚房日常運(yùn)營管理，確保菜品出品質(zhì)量及食品安全標(biāo)準(zhǔn)符合酒店要求 2、根據(jù)菜單需求合理分配工作任務(wù)，督導(dǎo)廚師團(tuán)隊(duì)高效完成備餐及烹飪工作 3、檢查食材驗(yàn)收、儲存及使用情況，嚴(yán)格控制食品成本與損耗 4、開發(fā)時令新菜品并優(yōu)化現(xiàn)有菜單結(jié)構(gòu)，定期更新特色菜式 5、維護(hù)廚房設(shè)備設(shè)施，確保工作區(qū)域符合衛(wèi)生防疫規(guī)范 6、組織廚師技能培訓(xùn)，提升團(tuán)隊(duì)專業(yè)水平與協(xié)作效率 【崗位要求】 1、具備扎實(shí)的中/西餐烹飪基本功，熟悉各類菜系制作工藝 2、能適應(yīng)早晚班次輪換，具備高強(qiáng)度工作環(huán)境下的應(yīng)變能力 3、掌握食品安全法規(guī)及HACCP管理體系操作規(guī)范 4、具有團(tuán)隊(duì)管理意識，能有效調(diào)動員工工作積極性 5、持有健康證及相關(guān)職業(yè)資格證書者優(yōu)先 6、對食材成本控制有實(shí)操經(jīng)驗(yàn)，能獨(dú)立完成毛利核算 [Job Responsibilities] 1. Responsible for the daily operation and management of the kitchen, ensuring that the quality of dishes and food safety standards meet the hotel's requirements 2. Reasonably allocate work tasks according to menu requirements, supervise the chef team to efficiently complete meal preparation and cooking work 3. Check the acceptance, storage, and use of food ingredients, strictly control food costs and losses 4. Develop seasonal new dishes and optimize existing menu structure, regularly update featured dishes 5. Maintain kitchen equipment and facilities to ensure that the work area complies with hygiene and epidemic prevention standards 6. Organize chef skills training to enhance team professionalism and collaboration efficiency [Job Requirements] 1. Have solid basic skills in Chinese/Western cuisine cooking and be familiar with various culinary techniques 2. Capable of adapting to morning and evening shift rotation, with the ability to adapt to high-intensity work environments 3. Master food safety regulations and HACCP management system operation standards 4. Having team management awareness and effectively mobilizing employees' work enthusiasm 5. Priority will be given to those who hold health certificates and relevant professional qualification certificates 6. I have practical experience in controlling the cost of food ingredients and can independently complete gross profit accounting