【岗位职责】
1、全面负责员工餐厅的日常运营管理,包括菜品规划、食材采购计划及成本控制,确保餐品质量与利润平衡。
2、根据时令及员工需求设计并更新每周菜单,兼顾营养搭配与口味多样性,定期收集员工反馈并优化调整。
3、监督厨房团队的工作流程,合理分配任务,确保出餐效率与出品标准统一,严格执行食品安全与卫生操作规范。
4、负责厨房设备、用具及食材的日常管理,定期检查维护,杜绝浪费及安全隐患,确保符合酒店及卫生部门标准。
5、组织并参与员工餐的烹饪制作,在高峰时段协助各岗位工作,保证供餐及时、稳定,并处理突发状况。
6、负责厨房团队的新员工培训、技能提升及绩效评估,营造积极协作的工作氛围,提升团队整体业务能力。
7、配合人力资源部门开展员工关怀活动,通过美食节、主题餐等形式提升员工满意度及归属感。
【岗位要求】
1、具备扎实的烹饪基本功与丰富的团餐或员工餐管理经验,熟悉大型厨房的运作流程。
2、熟悉食品安全法规及厨房卫生标准,持有有效健康证,具备食品卫生安全相关证书者优先。
3、具备较强的成本管控意识与数据分析能力,能有效制定采购计划并控制食材损耗。
4、具备良好的团队领导力与沟通协调能力,能妥善处理跨部门协作及员工意见反馈。
5、责任心强,抗压能力好,适应酒店行业的工作节奏,可灵活应对早晚班及节假日供餐需求。
6、对菜品研发有热情,愿意根据员工需求创新菜式,关注营养搭配与口味平衡。
7、学历、经验及年龄不限,重视实际能力与职业态度,有星级酒店或大型企业员工餐经验者优先考虑。
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