点心主厨

• Be responsible for the research and development, innovation, and standardized production of snack dishes, ensuring stable product quality and compliance with brand positioning.
负责点心菜品的研发、创新与标准化制作，确保出品质量稳定并符合品牌定位
• Organize and guide the kitchen team to complete daily snack production, reasonably arrange the production process, and control the efficiency and cost of food delivery.
组织并指导厨房团队完成日常点心制作，合理安排生产流程，控制出餐效率与成本
• Develop snack menus and recipe standards, participate in cost accounting and pricing suggestions, and assist in enhancing product profitability.
制定点心菜单及配方标准书，参与成本核算与定价建议，协助提升产品盈利能力
•Strictly implement food safety and hygiene management regulations, ensuring that the operating environment and processes comply with relevant national regulations.
严格执行食品安全与卫生管理规范，确保操作环境和流程符合国家相关法规要求
• Be responsible for personnel management, training and performance evaluation of the snack kitchen, and establish an efficient collaborative team working atmosphere.
负责点心厨房的人员管理、技能培训与绩效考核，建立高效协作的团队工作氛围

• More than 5 years of experience in cooking-related fields or positions related to Chinese pastries. Those with experience as a pastry chef in high-end hotels, premium restaurants or chain brands are preferred.
烹饪相关专业或中式点心类岗位工作经验5年以上，具备星级酒店、高端餐饮或连锁品牌点心主厨经验者优先。
• Proficient in the production techniques of Cantonese, Suzhou-style or other local specialty pastries, with strong innovation ability and market sensitivity.
精通广式、苏式或其他地方特色点心制作工艺，具有较强的创新能力与市场敏感度。
• Familiar with the characteristics of food raw materials and cost control methods, capable of independently completing new product development and menu design.
熟悉食品原材料特性及成本控制方法，能够独立完成新品研发与菜单设计 。
• Possess good team management skills and communication coordination abilities, and able to withstand high work pressure.
具备良好的团队管理能力与沟通协调能力，能承受高强度工作压力。
• Hold a health certificate, have no infectious diseases, abide by professional ethics, and have no bad employment records.
持有健康证明，无传染性疾病，遵守职业道德，无不良从业记录.