【岗位职责】
1、负责冷菜及刺身区域的日常运营管理,确保出品质量和食品安全标准
2、制定冷菜及刺身菜单,研发新菜品并控制成本
3、监督食材验收、储存及加工流程,确保符合卫生规范
4、培训并指导团队成员提升专业技能和工作效率
5、合理安排人员排班,协调与其他厨房部门的工作配合
6、定期检查设备运行状况,维护工作区域整洁有序
【岗位要求】
1、具备扎实的冷菜及刺身制作技术,熟悉各类海鲜处理工艺
2、了解食品安全法规及HACCP管理体系
3、能够承受高强度工作压力,适应早晚班次安排
4、具备团队管理经验者优先考虑
5、对菜品创新有独到见解,具备成本控制意识
6、工作细致认真,具备较强的责任心和执行力
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