员工餐厅厨师长 Staff Canteen Chef

· Take full responsibility for the daily operation and management of the staff canteen, including menu design, food ingredient procurement, cost control, and dish quality control.
全面负责员工餐厅的日常运营管理，包括菜单设计、食材采购、成本控制及菜品质量控制；
· Formulate and implement the hygiene and safety standards of the staff canteen to ensure compliance with food safety and hotel hygiene regulations.
制定并执行员工餐厅的卫生安全标准，确保符合食品安全及酒店卫生规范；
· Reasonably arrange the work division of the chef team, supervise the dish production process, and improve the efficiency and quality of food preparation.
合理安排厨师团队的工作分工，监督菜品制作流程，提升出品效率与质量；
· Regularly collect employees' feedback, optimize dish combinations, and meet the diverse catering needs of employees.
定期收集员工反馈，优化菜品搭配，满足员工多样化餐饮需求；
· Be responsible for the maintenance of kitchen equipment and the management of food ingredient inventory to avoid waste and control operating costs.
负责厨房设备维护及食材库存管理，避免浪费并控制运营成本；
· Organize skill training for the chef team to improve the team's professional level and service awareness.
组织厨师团队技能培训，提升团队专业水平与服务意识。