Staff Cafeteria Commis /Demi Chef 员工餐厅厨师/领班（炒锅）

主要职责：
1. 日常运营管理：
· 负责员工餐厅的开餐前准备、开餐中服务和收餐后整理等全流程管理工作。
· 监督食品的摆放、补充和回收，确保餐线整洁、食品充足。
· 维持就餐秩序，高效引导人流，缩短员工排队等候时间。
· 处理开餐期间的各种突发状况，确保服务顺畅。
2. 团队管理与培训：
· 合理安排下属员工的工作班次和任务，确保各岗位人员配备充足。
· 对服务员和保洁员进行现场指导、工作监督和绩效考核。
· 组织下属进行服务规范、食品安全、卫生标准等方面的培训。
3. 服务质量控制：
· 监督员工的服务态度和行为规范，确保提供礼貌、热情、高效的服务。
· 收集就餐员工的意见和建议，及时反馈给餐厅经理或厨师团队，并跟进改进。
· 以身作则，树立良好的服务榜样。
Key Responsibilities:
1. Daily Operations Management:
· Manage the entire service flow, including pre-meal setup, service during meal periods, and post-meal cleanup.
· Supervise the display, replenishment, and retrieval of food items, ensuring tidy serving lines and adequate supply.
· Maintain orderly dining queues, efficiently guide employee traffic, and minimize waiting times.
· Address any operational issues that arise during service hours to ensure smooth operations.
2. Team Management & Training:
· Schedule shifts and assign tasks to subordinate staff to ensure adequate staffing at all posts.
· Provide on-the-job guidance, supervise work performance, and participate in performance evaluations for attendants and cleaners.
· Organize training for subordinates on service standards, food safety, and hygiene protocols.
3. Service Quality Control:
· Monitor the service attitude and conduct of the service team to ensure courteous, enthusiastic, and efficient service.
· Collect feedback and suggestions from employees and communicate them promptly to the Canteen Manager or kitchen team, following up on improvements.
· Lead by example, setting a high standard for service excellence.