员工餐厅厨师长 Staff Canteen Sous Chef

全面负责酒店员工餐厅厨房的日常运营与管理，包括菜单规划、菜品制作、成本控制、食品安全及团队管理，确保为全体员工提供卫生、营养、美味、及时的膳食服务。统筹厨房日常运作，精细规划菜品制作流程，确保每日按时供应员工餐食，用餐高峰稳定输出菜品；负责食材采购、验收及库存管理，确保食材新鲜、安全，合理规划用料，控制食材损耗率；核算每月员工餐厅支出成本，与预算对比并及时跟进调整，有效控制食品成本及能耗；严格执行食品安全法规及酒店卫生标准，监督检查食品加工各个环节；收集、整理员工对餐厅菜品及服务的建议，及时调整食谱以满足需求；参与特别活动及主题菜单的策划，推动菜品创新。
Oversee daily staff canteen operations, including menu planning, food preparation, cost control, food safety, and team management.
Coordinate kitchen workflows to ensure timely meal service and stable output during peak hours.Manage food procurement, receiving, and inventory; control ingredient waste.Track monthly canteen costs against budget and control food and energy expenses.Enforce food safety regulations and hotel hygiene standards across all processing stages.Collect employee feedback and adjust menus; support special events and themed menu innovation.