工作职责:
1. 协助行政总厨统筹厨房日常运营,合理安排各岗位人员分工与班次调度;
2. 负责菜品标准化执行与质量把控,监督食材验收、储存、加工及出品全流程;
3. 参与菜单研发与成本管控,协助制定月度食材采购计划及损耗控制方案;
4. 指导并培训后厨员工操作规范、食品安全知识及基础烹饪技能;
5. 配合完成食品安全检查、卫生评级及内部稽核工作,确保符合餐饮服务相关法规要求。
任职资格:
1. 中等职业教育(中专/技校/职高)及以上学历,烹饪工艺与营养、食品科学与工程或相关专业优先;
2. 具备3年以上正规餐饮企业后厨工作经验,其中至少1年担任同岗位经验;
3. 熟练掌握中西餐冷菜热菜制作工艺,具备常见菜系的实操能力;
4. 持有有效健康证明,有相关西式烹调师职业资格证书优先录用;
5. 具备基础食品安全管理知识,熟悉《餐饮服务食品安全操作规范》相关内容;
6. 具有良好的团队协作意识、执行力和抗压能力,能适应餐饮行业弹性工作节奏。
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