【岗位职责】
1、全面负责西厨房的日常运营与管理,统筹热菜、冷菜、包饼房等各分区的生产安排,确保出品质量与出餐效率。
2、根据酒店餐饮标准与客人需求,设计并更新西式菜单,研发创新菜品,合理控制食材成本与毛利。
3、制定并执行厨房各项操作流程与卫生安全规范,确保符合HACCP及酒店食品安全管理体系要求。
4、负责厨房团队的人员管理,包括排班、培训、绩效评估与工作指导,提升团队整体技能与服务意识。
5、与餐饮部、采购部及其他相关部门密切协作,确保物资供应充足、信息沟通顺畅,协助完成宴会及特殊活动的餐饮保障。
6、定期检查厨房设备设施运行状况,监督日常维护与清洁,及时提报维修或更新需求,确保安全生产。
7、跟踪客人用餐反馈,针对菜品质量、口味及呈现持续优化,处理与厨房相关的客诉并落实改进措施。
【岗位要求】
1、学历不限,工作经验不限,年龄不限;具备星级酒店或高端餐饮西厨房管理经验者优先考虑。
2、精通西餐烹饪技艺,熟悉各类西式菜系、酱汁及装盘艺术,对食材特性与搭配有深刻理解。
3、具备较强的厨房团队领导能力,能有效组织生产、控制节奏,在高压环境下保持出品稳定。
4、熟悉厨房成本控制、库存管理及菜单设计逻辑,具备一定的财务意识与分析能力。
5、持有有效的食品安全相关证书(如HACCP、食品安全管理员等),掌握食品卫生法规与操作标准。
6、具备优秀的沟通协调能力,能与多部门高效合作,灵活应对客人个性化需求与突发状况。
7、责任心强,注重细节,具备创新精神与持续学习意愿,认同希尔顿品牌服务文化。
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