【岗位职责】
1、全面负责饼房的日常运营管理,包括人员排班、工作分配及绩效监督,确保出品质量与效率。
2、设计并更新西点菜单,结合季节食材与酒店定位研发创新甜品、面包及烘焙产品,提升客户满意度。
3、严格把控原材料采购成本与库存管理,制定标准化生产流程,控制食品损耗及毛利率。
4、监督并执行食品安全卫生规范,确保厨房操作符合HACCP及酒店SOP要求,定期组织卫生检查。
5、带领团队完成各类宴会、自助餐及零点订单的甜品制作,协调与前厅、宴会部的沟通,保证出品及时。
6、定期培训、考核饼房员工技能,提升团队专业水平,培养后备人才。
【岗位要求】
1、具备扎实的烘焙及西点制作技艺,精通面点、巧克力、甜品装饰等工艺,能独立完成高水准出品。
2、拥有较强的团队管理与领导能力,能有效协调跨部门合作,适应快节奏工作环境。
3、对食品安全及成本控制有清晰认知,熟悉厨房设备维护与相关法规。
4、具备创新意识与审美能力,能根据市场需求进行产品迭代与呈现设计。
5、工作严谨细致,责任心强,具备良好的沟通表达与问题解决能力。
6、学历、经验、年龄不限,但需通过试菜及实操考核。
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