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崗位職責/職位描述

1. 統籌規劃員工餐廳日常餐單，科學搭配膳食結構，保障餐食營養均衡、適口多元

Make overall plans for the daily menu of the employee restaurant, scientifically combine the dietary structure, and ensure that the meals are nutritionally balanced, palatable and diverse.

2. 負責員工餐廳烹飪技藝、出品標準全流程專業技術指導，規范后廚操作流程

Be responsible for providing professional technical guidance throughout the entire process of cooking skills and product standards in the employee restaurant, and standardize the operation procedures.

3.每周最多工作24小時，工資為稅前60元/小時

The maximum working hours per week are 24 hours, and the salary is RMB 60 per hour before tax.