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崗位職責(zé)/職位描述

職級： 6級經(jīng)理

Job Level: Level 6 Manager

匯報給: 行政副主廚

Report to: Executive Sous Chef

職位描述 Job Description

1.為客人提供新鮮食物，持續(xù)保證食物的高品質(zhì)，充分體現(xiàn)餐廳風(fēng)格及經(jīng)營理念；
Serves fresh food to guests which is prepared a la minute, is consistent in good quality, and reflects the style of the outlet concept.

2.對食物的消費，采購，食物原材料及供應(yīng)進行評估；
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

3.設(shè)計特殊的菜肴器皿，發(fā)展創(chuàng)新的烹飪處方；
Devises special/ innovative dishes and develops recipes.

4.協(xié)助準(zhǔn)備餐飲年度計劃，確保部門目標(biāo)能完全與酒店目標(biāo)一致，并滿足員工需要；
Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives.

5.監(jiān)督烹飪及員工工作，協(xié)調(diào)他們的工作任務(wù)，確保經(jīng)濟省時的出品。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.

任職條件 Criteria：

1.具備 2年以上相關(guān)崗位工作經(jīng)驗；
Minimum of 2 years of relevant working experience in a similar position.

2.熟悉閩菜及粵菜的烹飪技法，對菜品出品品質(zhì)及擺盤呈現(xiàn)有良好把控能力；
Proficient in Fujian and Cantonese cuisine, with solid cooking skills and a strong sense of food presentation and plating.

3.具備 團隊管理及人員帶教經(jīng)驗，有較強的團隊協(xié)作與管理能力。
Proven team management experience, with the ability to lead, train, and motivate team members.