概述：
Overview:
监管厨房工作，确保菜品质量及厨房其他方面维持稳定全都的高质量出品； 负责厨房日常事务协调管理，全面负责食品质量安全、生产安全、员工人身安全工作。
Supervise kitchen work to ensure the quality of dishes and other
aspects of the kitchen maintain stable and high-quality production; Responsible for coordinating and managing daily kitchen affairs, fully responsible for food quality and safety, production safety, and employee personal safety work.
*具体职位福利以项目规章制度为准，详情面试沟通。
主要工作职责:
Core Responsibilities:
• 坚守岗位，做好本职工作，按时完成下达的生产任务。认真执行设备精度检验制度，确保修理质量，并对修理质量负责。
Follow with department duty roster and schedule complete assigned tasks timely. Implement the device accuracy test system earnestly, to ensure the quality of repairs, and responsible for the quality of repairs.
• 在公司宾客体验经理的领导下，全面负责各厨房的工作，按时完成宾客体验经理下达的各项工作任务，并定期汇报。
Under the leadership of Manager of Guest Experience, fully responsible for the work of each kitchen, complete the various tasks assigned by Manager of Guest Experience on time, and report regularly.
• 完成或超额完成酒店下达的各项经营指标（收入、毛利率、费用掌握、利润等）。
Complete or exceed the various operational targets set by resort, including revenue, gross profit margin, cost control, profit, etc.
• 完成或超额完成顾客满意度指标，听取客人看法，处理顾客对菜品的投诉，了解销售情况。负责搜集顾客对菜品的反应信息，汇总并制定整改措施，不断提高顾客满意度。
Complete or exceed customer satisfaction targets, listen to customer feedback, handle customer complaints about dishes, and understand sales performance. Responsible for collecting customer feedback on dishes, summarizing and developing corrective measures, and continuously improving customer satisfaction.
• 完成或超额完成员工满意度指标，做好员工思想工作按时搞好沟通，员工流失率、员工满意度、员工幸福感指数，员工沟通指数达标或优于指标。
Complete or exceed employee satisfaction indicators, do a good job in employee ideological work and communicate on time, achieve employee turnover rate, employee satisfaction, employee happiness index, and employee communication index that meet or exceed the indicators.
• 负责厨房菜点供应和菜点质量，制定标准化菜谱，负责酒店经理一起制定菜品价格核算标准以便把握毛利率。
Responsible for the supply and quality of kitchen dishes, developing standardized recipes, and working with Manager of Guest Experience to establish the 'Food Price Accounting Standards' in order to grasp the gross profit margin.
• 负责公司菜品研制和创新，在保持特色不变的基础上推陈出新，完成菜品创新指标。
Responsible for the development and innovation of the company's dishes, innovating while maintaining their unique features, and achieving the innovation targets for dishes.
• 负责大型或重要宴会菜单的策划，现场督导和检查，对重大接待重要菜品要亲自参与制作。
Responsible for planning, on-site supervision, and inspection of large or important banquet menus, and personally participating in the production of important dishes for major receptions.
• 依据不同季节，重大节日组织美食节，推出时令菜式，增加花色品种，以促进销售。
Organize food festivals based on different seasons and major holidays, introduce seasonal dishes, increase variety and color to promote sales.
• 负责厨房各岗岗位职责、工作流程、工作标准的制定，并监督贯彻执行。
Responsible for formulating job responsibilities, workflow, and work standards for various positions in the kitchen, and supervising their implementation.
• 负责对厨房定岗、定员、定编、定薪提出建议。负责核准厨房考勤，工资分配，并依据详细情况提出调整建议，合理布置人力及技术力量，统筹各个工作环节。
Responsible for providing suggestions on kitchen job allocation, staffing, and salary. Responsible for approving kitchen attendance, salary distribution, and proposing adjustment suggestions based on detailed situations, reasonably allocating manpower and technical resources, and coordinating various work processes.
• 负责厨房贯彻管理制度，嘉奖细则制度。
Responsible for implementing management regulations and commendation rules in the kitchen.
• 负责厨房员工的培训、督导、考核、晋升；定期实施技术培训，组织厨师学习新技术和先进经验，定期组织技术考核，每月对各厨师长进行考核评估。
Responsible for the training, supervision, assessment, and promotion of kitchen staff; Regularly implement technical training, organize chefs to learn new technologies and advanced experiences, regularly organize technical
assessments and competitions, and conduct monthly assessments and evaluations of each chef.
• 搞好厨房安全卫生工作，严格执行卫生法规和公司制度，预防安全事故和食物中毒的发生。
Ensure kitchen safety and hygiene, strictly enforce hygiene regulations and company policies, and prevent safety accidents and food poisoning.
• 负责酒店厨房设备、设备维护保养，餐具破损率掌握在指标之内。
Responsible for the maintenance and upkeep of hotel kitchen equipment, ensuring that the breakage rate of tableware is within the specified range.
• 检查厨房装备运转情况，厨具、用具、餐具运用情况，制定年度订购计划。
Check the operation of kitchen equipment, the use of kitchenware, utensils, and tableware, and formulate an annual purchasing plan.
• 负责对各酒店海鲜池、冰鲜台、展现柜、点菜牌、菜点等点菜区域整体环境的布置指导。
Responsible for guiding the overall layout of the ordering areas such as seafood pools, chilled tables, display cabinets, ordering plates, and dishes in each hotel.
• 依据各厨房原料运用情况和库存情况，审核厨师长提出的选购计划，定期检查原材料库存情况，防止变质短缺，把好质量关（重要原材料要亲自参与验收）削减损耗，降低成本。
Based on the usage and inventory of various kitchen materials, review the purchasing plan proposed by the head chef, regularly check the inventory of raw materials to prevent deterioration and shortage, ensure quality control (important raw materials must be personally inspected), reduce losses, and lower costs.
• 负责竞争对手商业调查，对本行业动向要有敏感性，按时提出经营思路调整建议。
Responsible for conducting business investigations on competitors, being sensitive to industry trends, and providing timely suggestions for adjusting business strategies.
• 定期组织厨师长会议，菜品研发会议，员工沟通会，参与公司总经理主持的管理例会和每月的员工大会，制定周、月、季、年度工作计划，写好每日工作日志并按时上交。
Regularly organize meetings with kitchen supervisors, food development meetings, employee communication meetings, participate in management meetings chaired by Director of Guest Experience and monthly employee meetings, develop
weekly, monthly, quarterly, and annual work plans, write daily work logs, and submit them on time.
• 以身作则，关怀员工，奖罚分明，关键时间必需在岗，提高厨房员工的.凝聚力，并要求员工以高度的热忱和责任感，完本钱职工作。
Lead by example, care for employees, clear rewards and punishments, must be on duty during critical times, improve the cohesion of kitchen staff, and require employees to complete their duties with high enthusiasm and sense of responsibility.
• 处理好人际关系，协调好与公司各部门的关系。
Handle interpersonal relationships well and coordinate relationships with various departments of the company.
• 完成公司交办的其它工作和处理各厨房显现的紧急情况。
Complete other tasks assigned by the company and handle emergency situations in various kitchens.
要求学历及资质：
Education/Certifications:
• 大专学历以上，有三年以上从事厨房管理工作经验，已达技师烹饪厨师水平
College degree or above, with more than three years of experience in kitchen management, and has reached the level of a technician chef
• 有较强的事业心、责任感和良好的个人素质。熟知烹饪原料特性，掌握原料质量鉴别与保管知识
Strong sense of career ambition, responsibility, and good personal qualities. Familiar with the characteristics of cooking ingredients, master the knowledge of ingredient quality identification and storage
• 熟悉厨房生产的工艺流程，全面掌握菜肴生产技术，擅长中式菜肴新品的开发
Familiar with the production process of the kitchen, fully grasp the production technology of dishes, and skilled in the development of new Chinese dishes
• 有较强的组织管理能力和全面的厨房成本核算和控制能力。有分析当地餐饮市场、调整适应市场的能力，具有食品促销活动的计划、组织和相应的培训实施能力
Strong organizational and management skills, as well as comprehensive kitchen cost accounting and control abilities. Has the ability to analyze the local catering market, adjust and adapt to the market, and has the ability to plan, organize and implement corresponding training for food promotion activities
• 适应灵活的工作时间
Willing to work extended hours when required
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