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• 五險(xiǎn)一金
• 技能培訓(xùn)
• 帶薪年假

1.負(fù)責(zé)餐飲廚房日常的經(jīng)營(yíng)管理工作。
2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定。
3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核。
4.主持召開(kāi)餐飲廚房經(jīng)營(yíng)例會(huì)或?qū)ｍ?xiàng)業(yè)務(wù)會(huì)議，對(duì)業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查。
5.督導(dǎo)檢查下屬部門原材料及各項(xiàng)成本控制。
6.根據(jù)季節(jié)差異、客人情況研究制定特別菜單。
7.確保廚房的食品安全符合市場(chǎng)監(jiān)管部門要求和規(guī)范。
8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開(kāi)創(chuàng)新菜。
9.完成上級(jí)其他合理分配的職責(zé)和任務(wù)。
1. Responsible for the daily operational management of the culinary kitchen.  
2. Oversee the maintenance and enhancement of food service quality, and participate in menu development.  
3. Supervise and inspect the quality of kitchen output, utilizing quantitative standards for evaluation.  
4. Chair operational meetings or specialized business reviews for the culinary department, coordinating and inspecting work progress.  
5. Monitor and guide subordinate teams in controlling ingredient and operational costs.  
6. Develop seasonal and special menus based on market trends and guest preferences.  
7. Ensure all kitchen operations comply with food safety regulations set by market regulatory authorities.  
8. Research the local dining market and actively innovate new dishes.  
9. Complete other reasonably assigned duties and tasks by superiors.

河北學(xué)仁企業(yè)管理咨詢有限公司成立于2023年09月11日，注冊(cè)地位于河北省滄州市任丘市中華路街道北環(huán)路與扁鵲大道交叉口東北角，法定代表人為鄭宗堯。經(jīng)營(yíng)范圍包括一般項(xiàng)目：企業(yè)管理咨詢；組織文化藝術(shù)交流活動(dòng)；市場(chǎng)營(yíng)銷策劃；企業(yè)形象策劃；會(huì)議及展覽服務(wù)；票務(wù)代理服務(wù)；食品銷售（僅銷售預(yù)包裝食品）；日用百貨銷售。（除依法須經(jīng)批準(zhǔn)的項(xiàng)目外，憑營(yíng)業(yè)執(zhí)照依法自主開(kāi)展經(jīng)營(yíng)活動(dòng)）許可項(xiàng)目：住宿服務(wù)；餐飲服務(wù)；酒類經(jīng)營(yíng)；煙草制品零售。