岗位职责Post responsibility：
1、        根据目标客源核心需求，制定厨房整体运营规划和实施方案；
According to the core requirements of the target passenger source, formulate the overall operation plan and implementation plan of the kitchen.
2、        创新研发有绝对市场竞争力的餐饮出品，保证菜品的质量安全，传递良好的美食文化；
The innovation and development of food and beverage with absolute market competitiveness ensures the quality and safety of the dishes and delivers a good food culture
3、        严挌控制出品成本，杜绝原材料浪费与厨房日常损耗，督导厨房节能降耗工作，严格控制水电气等能源的用量。
Strictly control the cost of production, eliminate the waste of raw materials and the daily loss of kitchen, supervise the energy saving and consumption reduction of kitchen, strictly control the amount of energy such as water, electricity, gas and so on.
4、        严格贯彻与执行厨房《食品卫生法》确保厨房食品卫生安全；
Strictly implement and implement the Food Hygiene Law to ensure food hygiene and safety.
5、        加强厨师管理及技术团队培养，对相关岗位进行培训、考核及资格认证，提升岗位的胜任力。
Strengthen the cultivation of the chef's management and technical team, carry out training, assessment and qualification for relevant posts, and improve the competence of the post

任职条件Experience：
1、5年以上星级酒店厨房或大型餐饮工作经验；
At least 5 years working experience in kitchen or large restaurant in star-rated hotel
2、熟悉厨房整体运营管理及各项业务流程、标准规范，熟悉自助餐厨房运营模式。
        Be familiar with the overall operation management of the kitchen and various business processes and standard specifications, and be familiar with the operation mode of the buffet kitchen.
3、精通菜品研发创新，能根据客户需求，研发创新菜品，调整优化菜品结构和种类。
     Proficient in food R & D innovation, able to develop innovative dishes according to customer needs, adjust and optimize the structure and types of dishes