Commis Chef 员工餐厅厨师

•Responsible for the design, preparation and management of daily dishes in the staff canteen, ensuring that the meals are nutritionally balanced and have a variety of flavors.
负责员工餐厅日常菜品的设计、制作及出品管理，确保餐食营养均衡、口味多样
•Develop a weekly menu, reasonably control the cost of ingredients, and manage inventory and formulate procurement plans.
制定每周菜单，合理控制食材成本，做好库存管理和采购计划
•Supervise the implementation of kitchen hygiene and food safety standards, and ensure compliance with the requirements of the health department.
监督厨房卫生及食品安全标准的执行，确保符合卫生部门要求
•Manage the kitchen team, including scheduling, training and job allocation
管理厨房团队，包括排班、培训及工作分配
•Regularly collect employee feedback and continuously improve the quality of dishes and service experience.
定期收集员工反馈，持续优化菜品质量和服务体验

•Hold a health certificate;
持有健康证
•Strong awareness of food safety and emphasis on hygiene conditions;
食品安全意识强，注重卫生环境；
•Work efficiently and cleanly, be sincere and thrifty, and possess a spirit of enduring hardship and toil.
做事干净利索，诚恳勤俭，有吃苦耐劳精神；
•Candidates with experience in group meal services will be given priority.
有团膳工作经验者优先考虑。