工作职责:
1. 负责厨房日常运营管理,统筹食材验收、储存、加工及出品全流程,确保食品安全与操作规范符合国家相关法律法规及餐饮服务卫生标准;
2. 组织制定并落实菜单计划、成本控制方案及人员排班安排,合理管控人工、物料及能耗成本;
3. 指导并监督厨师团队规范操作,开展岗位技能培训与绩效管理,持续提升菜品质量与服务效率;
4. 配合食品安全管理人员完成自查自纠、台账记录及监管部门检查工作,及时整改安全隐患;
5. 协同前厅、采购、仓储等部门高效协作,保障运营顺畅与客户满意度。
任职资格:
1. 熟悉食品安全等法规要求,具有热菜零点经验优先考虑;
2. 具备良好的组织协调能力、团队管理能力及应急处理能力,能适应餐饮行业弹性工作时间;
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