员工餐厅厨师主管

Responsible for the design, preparation, and production management of daily dishes in the staff cafeteria, ensuring balanced nutrition and diverse flavors in meals.Develop weekly menus and reasonably control ingredient costs, managing inventory and procurement plans effectively.Supervise the implementation of kitchen hygiene and food safety standards.Manage the daily work arrangements of the kitchen staff, including scheduling, training, and performance evaluations.Regularly collect employee feedback on meals and continuously optimize dish quality and service processes.Ensure the proper functioning of kitchen equipment, promptly report malfunctions, and follow up on repairs.
1、负责员工餐厅日常菜品的设计、制作及出品管理，确保餐食营养均衡、口味多样
2、制定每周菜谱并合理控制食材成本，做好库存管理与采购计划
3、监督厨房卫生及食品安全标准的执行
4、管理厨师团队日常工作安排，包括排班、培训及绩效考核
5、定期收集员工用餐反馈，持续优化菜品质量与服务流程
6、维护厨房设备正常运行，及时报修并跟进处理