岗位职责:
1、菜品研发与创新:负责餐厅日常菜品研发与创新,确保菜品质量符合公司标准,同时满足顾客口味需求。
2、厨房运营与管理:制定并执行厨房操作流程与食品安全规范,确保厨房运作高效且安全。
3、团队建设与培训:管理并培训厨房团队,提升团队专业技能与工作效率,营造积极向上的工作氛围。
4、菜单调整与优化:紧跟季节变换与市场需求,定期调整菜单,确保菜品新颖多样,持续吸引顾客目光。
5、跨部门协作:与前厅部门紧密合作,确保菜品精准无误、及时上桌,共同提升顾客满意度与忠诚度。
岗位要求:
1、卓越的出品能力:精通陕菜精髓,熟悉各类菜品制作流程,能够独立完成并引领高水准的菜品研发,让每一口都成为经典。
2、高效的人员管理:拥有出色的团队领导与管理技巧,擅长激励团队成员,构建团结协作、高效执行的厨房文化。
3、创新的烹饪思维:在尊重传统的基础上,勇于创新,将陕菜与现代元素巧妙融合,创造令人耳目一新的美食佳作。
4、满腔的热情:对烹饪事业充满无限热爱,勇于挑战自我,不懈追求菜品品质的极致提升。
5、出色的沟通能力:无论是与团队成员、管理层还是顾客,都能建立良好的沟通桥梁,有效解决问题,营造和谐工作氛围。
教育背景与工作经验要求:
1、拥有烹饪相关专业学历或具备同等实践经验的候选人将优先考虑。
2、至少5年餐饮行业经验,其中3年以上需担任陕菜主厨或厨师长职位,拥有丰富的实战经验和成功案例。
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