Job Responsibilities： 1、Responsible for leading and organizing the daily work of the kitchen in an orderly manner.
2、Do a good job in the planning and management of materials, and provide reliable purchasing plans to procurement personnel in a timely manner.
3、Do a good job in technological innovation, and constantly introduce special dishes, seasonal dishes, and increase the store's operating income.
4、Check and supervise the use of materials in various positions in the kitchen, strictly control costs, and eliminate waste.
5、Responsible for the business guidance and training of the various teams in the kitchen, strictly control the quality of the products, ensure the quality of the dishes, and maintain the reputation of the store.
6、Develop work procedures for each position in the kitchen, and guide each team to prepare for meals, meals, and post-meal work to ensure timely and accurate supply of food to customers.
7、Proactively communicate with the front office management staff to improve the quality of the dishes according to customer requirements.
8、Perform technical training and business assessment of employees in this department.
9、Manage and maintain the kitchen utensils of each team in the department.
10、Familiar with and master the basic production techniques of various Western cold dishes, such as steak, pasta pizza, all kinds of soup, etc., and require color, fragrance, taste and shape to meet the quality standards.
11.、Complete the work of other superior arrangements.
job requirements： 1、5 years and above Western chef experience, proficient in Italian meal production;
2、Master cost accounting, food ingredients and food nutrition knowledge;
3、Good team management and communication skills;
4、Have the same job experience;
5、Maintain creativity and learning ability and continue to develop new products;
6、Strictly supervise and ensure food safety and hygiene.
岗位职责：
1、负责领导和组织厨房的日常工作有序进行。
2、做好物料的计划调配和管理工作，及时向采购人员提供可靠的进货计划。
3、搞好技术创新，不断推出特色菜、时令菜，增加本店的营业收入。
4、检查监督厨房各岗位的用料情况，严格控制成本，杜绝浪费。
5、负责厨房各班组的业务指导和培训工作，严把技术、质量关，保证菜品质量， 维护本店的声誉。
6、制定厨房各岗位工作流程，指导各班组做好餐前准备、餐中服务、餐后收尾工作，确保菜品及时准确的供应给顾客。
7、主动与前厅管理人员沟通，以便根据顾客要求改进菜品质量。
8、执行本部门员工的技术培训和业务考核。
9、管理维护好本部门内各班组的厨具。
10、熟悉和掌握各种西冷餐菜品的基本制作技术，如牛排、意面披萨、各类浓汤等相关制作，要求色、香、味、形符合质量标准。
11、完成其他上级布置的工作。
岗位要求：
1、五年及以上西餐主厨工作经验，精通意大利餐菜式制作；
2、掌握成本核算，食物原料及食品营养知识；
3、良好的团队管理及沟通能力；
4、具有同岗位工作经验；
5、保持创造能力和学习能力，持续研发新品；
6、严格监督和保证食品安全及卫生。