【岗位职责】
1、全面负责酒店厨房的日常运营管理,包括菜单设计、菜品研发、成本控制及食品安全管理
2、制定并执行厨房标准化操作流程,确保菜品质量与出品稳定性达到国际五星级标准
3、统筹管理各厨房部门(中餐/西餐/宴会等)的工作协调与人员调配
4、监控食材采购、库存及损耗控制,优化厨房运营成本
5、负责厨房团队建设,包括人员培训、绩效考核及梯队人才培养
6、定期分析餐饮经营数据,提出菜品结构调整及利润优化方案
7、保持与餐饮部、采购部等部门的跨部门协作,确保运营顺畅
【岗位要求】
1、10年以上国际品牌酒店厨房管理经验,其中5年以上行政总厨任职经历
2、精通中西餐烹饪技法,具备高端宴会及米其林标准菜品研发能力
3、持有国家认证的高级厨师资格证书,熟悉FSQM食品安全政策
4、出色的成本管控能力,能熟练运用厨房管理系统进行数据分析
5、具备优秀的团队领导力,能有效管理50人以上的厨师团队
6、英语流利,能进行国际菜单设计及外籍厨师团队管理沟通
7、对餐饮市场趋势敏感,具有创新思维和持续改进意识
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