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• 五險(xiǎn)一金
• 技能培訓(xùn)
• 帶薪年假

1.負(fù)責(zé)涼菜間的日常運(yùn)營(yíng)管理，包括菜品制作、出品質(zhì)量把控及成本控制。
2.根據(jù)季節(jié)和市場(chǎng)變化，研發(fā)新式?jīng)霾耍ㄆ诟虏藛巍?br />3.制定涼菜制作標(biāo)準(zhǔn)流程，確保菜品口味、擺盤及衛(wèi)生符合酒店要求。
4.監(jiān)督?jīng)霾碎g食材的采購(gòu)、驗(yàn)收及儲(chǔ)存，確保原料新鮮、安全。
5.負(fù)責(zé)涼菜團(tuán)隊(duì)的人員培訓(xùn)、排班及績(jī)效考核，提升團(tuán)隊(duì)專業(yè)技能。
6.配合廚房其他部門協(xié)調(diào)工作，確保出菜效率及整體運(yùn)營(yíng)順暢。
7.嚴(yán)格執(zhí)行食品安全及衛(wèi)生管理制度，確保涼菜間符合相關(guān)法規(guī)要求。
8.完成上級(jí)其他合理分配的職責(zé)和任務(wù)。
1. Responsible for the daily operation and management of the cold kitchen, including dish preparation, quality control, and cost management.  
2. Develop new cold dishes based on seasonal and market trends, and regularly update the menu.  
3. Establish standardized procedures for cold dish preparation to ensure flavor, presentation, and hygiene meet hotel standards.  
4. Supervise the procurement, inspection, and storage of ingredients to ensure freshness and safety.  
5. Conduct training, scheduling, and performance evaluations for the cold kitchen team to enhance their professional skills.  
6. Coordinate with other kitchen departments to ensure efficient service and smooth operations.  
7. Strictly adhere to food safety and hygiene protocols, ensuring compliance with relevant regulations.  
8. Embrace the corporate culture and follow instructions from 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。