崗位職責(zé)是什么
主廚是一個(gè)餐飲業(yè)的核心角色，負(fù)責(zé)制定菜單，烹飪美食，并確保廚房團(tuán)隊(duì)的高效運(yùn)作。他們不僅是技藝精湛的廚師，更是團(tuán)隊(duì)的領(lǐng)導(dǎo)者和創(chuàng)新者，通過美食傳遞餐廳的品牌理念和獨(dú)特風(fēng)味。
崗位職責(zé)要求
1. 精通各類烹飪技巧和食材知識，能夠創(chuàng)新并改良菜品。
2. 具備良好的組織能力和時(shí)間管理技巧，以確保菜品質(zhì)量和上菜速度。
3. 了解食品安全法規(guī)，確保廚房環(huán)境整潔衛(wèi)生，遵守食品安全標(biāo)準(zhǔn)。
4. 能夠領(lǐng)導(dǎo)和培訓(xùn)廚師團(tuán)隊(duì)，提升其專業(yè)技能和服務(wù)意識。
5. 具備良好的溝通能力，協(xié)調(diào)廚房與前廳服務(wù)團(tuán)隊(duì)的合作。
6. 對市場趨勢敏感，能定期更新菜單，滿足顧客需求。
7. 在預(yù)算內(nèi)控制食材成本，優(yōu)化供應(yīng)鏈管理。
崗位職責(zé)描述
主廚在日常工作中，需要規(guī)劃每日菜單，選擇新鮮優(yōu)質(zhì)的食材，精確計(jì)算食材用量，以控制成本。他們需親自示范并指導(dǎo)廚師團(tuán)隊(duì)烹飪，確保每道菜品的質(zhì)量一致。此外，主廚還需參與員工培訓(xùn)，提升團(tuán)隊(duì)整體水平，激發(fā)創(chuàng)新思維，鼓勵廚師們提出新的菜品構(gòu)思。
在管理層面，主廚需監(jiān)控廚房運(yùn)營效率，解決突發(fā)問題，確保廚房設(shè)備的正常運(yùn)行。他們還需與供應(yīng)商建立良好關(guān)系，以獲取最佳食材。在特殊活動或高峰時(shí)段，主廚需靈活調(diào)整策略，保證服務(wù)質(zhì)量不打折。
有哪些內(nèi)容
1. 菜單設(shè)計(jì)與創(chuàng)新：定期研發(fā)新菜品，結(jié)合季節(jié)變化和流行趨勢，打造獨(dú)特且吸引人的菜單。
2. 廚房管理：設(shè)定并執(zhí)行廚房工作流程，確保廚房運(yùn)行順暢，減少浪費(fèi)。
3. 團(tuán)隊(duì)建設(shè)：招聘、培訓(xùn)和評估廚師團(tuán)隊(duì)，創(chuàng)建積極的工作氛圍，提高團(tuán)隊(duì)士氣。
4. 食材采購與成本控制：與供應(yīng)商談判，確保食材質(zhì)量，同時(shí)控制成本，實(shí)現(xiàn)利潤最大化。
5. 客戶滿意度：關(guān)注顧客反饋，不斷優(yōu)化菜品，提升顧客滿意度。
6. 食品安全與衛(wèi)生：確保廚房符合食品安全標(biāo)準(zhǔn)，定期進(jìn)行衛(wèi)生檢查，預(yù)防食品安全問題。
7. 危機(jī)處理：應(yīng)對突發(fā)情況，如設(shè)備故障或食材短缺，迅速找到解決方案，不影響正常營業(yè)。
主廚的角色遠(yuǎn)不止于烹飪，他們扮演著領(lǐng)導(dǎo)者、創(chuàng)新者和協(xié)調(diào)者的多重身份，確保餐廳的廚房運(yùn)營如同精致的菜肴一樣，既美味又有序。
主廚崗位職責(zé)范文
第1篇 食堂主廚崗位職責(zé)
員工食堂主廚 杭州中梁恒置業(yè)有限公司 杭州中梁恒置業(yè)有限公司,中梁 1、公司員工餐的制作,一日兩餐(中、晚),100人(三菜一湯)確保準(zhǔn)時(shí)用餐;
2、能熟練制作各種職工餐、公司招待會務(wù)來客、貴賓家常菜;
3、做好食堂日常的成本控制,杜絕食品原材料的浪費(fèi);
4、負(fù)責(zé)員工餐廳的日常管理及餐廳的日常管理。
5、帶領(lǐng)團(tuán)隊(duì)(3-4人)做好食堂日常衛(wèi)生;
第2篇 會所主廚崗位職責(zé)
會所主廚 上海仁建企業(yè)發(fā)展集團(tuán) 上海仁建投資有限公司,上海仁建企業(yè)發(fā)展集團(tuán),仁建,仁建 職責(zé)描述:
1、負(fù)責(zé)處理廚房各類菜肴的燒制;
2、執(zhí)行上級領(lǐng)導(dǎo)下達(dá)的各項(xiàng)工作任務(wù)和指示;
3、負(fù)責(zé)制訂廚房的各種工作計(jì)劃;
4、對廚房所有出品的食物的質(zhì)量、衛(wèi)生、口感、色澤及相應(yīng)成本等負(fù)責(zé),嚴(yán)格把關(guān);
5、妥善處理客人對食品的投訴或建議;
任職資格:
1、性別,年齡、學(xué)歷不限,身體健康、精力充沛,5年以上快餐廚師或飯店工作經(jīng)驗(yàn);
2、具有強(qiáng)烈的責(zé)任心,勇于開拓和創(chuàng)新,作風(fēng)干練;
3、擁有較高的烹飪技術(shù),了解和熟悉食品材料的產(chǎn)地、規(guī)格、質(zhì)量、進(jìn)貨渠道價(jià)格等;
4、具有廚師證、健康證
5、有成本控制管理、食品營養(yǎng)學(xué)、廚房的設(shè)備知識的優(yōu)先考慮。
包吃包住
第3篇 餐廳主廚崗位職責(zé)
餐廳主廚 桂林市信昌投資集團(tuán)有限公司 桂林市信昌投資集團(tuán)有限公司,信昌 1、3年以上星級酒店飲食烹飪工作經(jīng)驗(yàn),熟悉廚房中各種食品特點(diǎn)和工藝流程;
2、熟悉中餐菜點(diǎn)制作方法,具有兩種菜系的飲食風(fēng)味烹調(diào)和原料加工、配菜能力;
3、熱愛餐飲行業(yè),有高級烹飪師證優(yōu)先。
第4篇 主廚崗位職責(zé)
餐廳主廚 桂林市信昌投資集團(tuán)有限公司 桂林市信昌投資集團(tuán)有限公司,信昌 1、3年以上星級酒店飲食烹飪工作經(jīng)驗(yàn),熟悉廚房中各種食品特點(diǎn)和工藝流程;
2、熟悉中餐菜點(diǎn)制作方法,具有兩種菜系的飲食風(fēng)味烹調(diào)和原料加工、配菜能力;
3、熱愛餐飲行業(yè),有高級烹飪師證優(yōu)先。
第5篇 西餐主廚崗位職責(zé)
西餐行政主廚 天津可利客商貿(mào)有限公司 天津可利客商貿(mào)有限公司,可利客 崗位職責(zé):
1、熟悉、了解西餐的制作標(biāo)準(zhǔn),能夠獨(dú)立完成菜品出品;
2、傳達(dá)廚師長的相關(guān)通知、注意事項(xiàng)等;
3、為廚師配好所需的食材、保證食材的新鮮、衛(wèi)生等;
4、負(fù)責(zé)灶臺的衛(wèi)生清理、正常使用。
5、協(xié)助廚師制作出鍋造型。
任職資格:
1、經(jīng)驗(yàn)不限,熱愛餐飲行業(yè)。
2、有西餐廳廚師工作經(jīng)驗(yàn)優(yōu)先。
3、 年齡18—45歲,性別不限,身體健康;
4、具有責(zé)任心,良好的執(zhí)行能力和溝通能力,能夠嚴(yán)格按照標(biāo)準(zhǔn)操作;
5、誠實(shí)守信,勤奮努力,有團(tuán)隊(duì)合作精神。
第6篇 主廚助理崗位職責(zé)
assistant director - e_ecutive chef助理總監(jiān)主廚 北京國際度假區(qū)有限公司主題公園和度假區(qū)管理分公司 北京國際度假區(qū)有限公司主題公園和度假區(qū)管理分公司,度假區(qū) 職責(zé)描述:
job summary: responsible for overseeing and ensuring food preparation, production and quality for all food service venues and operations in citywalk beijing. participates in the selection, development, and review of all food service recipes, menus, concepts, costing, and specialty items. develops and oversees the food safety and hygiene program within all food & beverage operations within the citywalk area. ensures that standardized production recipes are consistent and meet all quality standards.
major responsibilities
? day-to-day operations: oversees the entire culinary staff and program of citywalk beijing. maintains high visibility in areas, evaluates staffing, efficiency and performance monitoring, food cost and inventory controls, recipe consistency and quality, guest and team member e_perience, communicates goals and e_pectations, maintains standards, coach, interacts with team members, guests and key partners, monitors equipment and infrastructure needs, generates growth and efficiency objectives and plans
? quality: provides ongoing product test, specification changes and adjustments, sourcing, and quality control throughout all kitchens and food inventories throughout citywalk beijing. provides feedback to management and team members on goals, gsat results and develops process to e_ceed guest e_pectations monitor sales performance and reviews changes of the industry and market trends and providing feedback to the management team.
? strategic planning: manage recipe and menu development and analysis for all food service outlets in citywalk. financial analysis and planning, budgets, inventory control, food sanitation and hygiene, safety, staffing, team member relations, capital planning, project work, event planning and e_ecution, catering support, human resource planning
? safety: manages food safety and hygiene program, in addition to environmental, health & safety responsibilities by following established ubr policy, procedures, training and team member involvement activities.
? ubr/human resource focus – coaching and development, performance reviews, documentation review, training programs, one-on-one time with staff and team members, 360 evaluations, organizational development. assists in training culinary staff, product development and food related safety and quality related program initiative.
ubr mb service e_pectations: practices the ubr mb service e_pectations – set the stage, know your stuff, wow’em now, be a hero. adhere to universal beijing resort’s appearance and wardrobe guidelines. provides guests with accurate information. practices “l(fā)ook, focus, act” by continuously scanning the work environment and recognizing the service needs of guests and fellow team members. takes ownership and demonstrates active listening and effective questioning to identify suitable, personalized options to efficiently meet or preferably e_ceed the service e_pectations of our guests or team members. applies service recovery, as warranted.
scope: responsible for the food offering and quality of same throughout all food & beverage outlets in citywalk beijing. must develop a food program that fits within the food cost budget for each facility and citywalk overall. must constantly monitor the market and be creative and innovative while responding to guest likes and dislikes so that we are delivering a food offering that is well-accepted and e_ceeds the guests’ e_pectations. ensures that all culinary staff and food production areas are operating according to our established food safety standards.
任職要求:
qualifications:
to perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
conduct presentations microsoft office budgeting
employee motivation & relations counseling forecasting
health & safety training management skills
customer service oriented selling skills provides directions
? ability to manage to world-class standards – developing a team to perform at e_emplary levels.
? must be familiar with cooking methods, pastry and baking techniques and garde manger.
? ability to work with a diverse workforce with varying back grounds and skill sets. knowledge of varying cuisines including fine dining, quick service, family-style, catering, and vending e_perience desired.
? ability to manage food operations as necessary with full knowledge of food safety procedures inclusive of holding applicable certifications.
? ability to plan at least one year out for menu changes and special events. remain knowledgeable and keep current with market trends to assist in menu development.
? ability to read and interpret documents such as safety rules, operating and procedure manuals. ability to write reports, business correspondence, training and procedure manuals.
? ability to compute rate, ratio and percent and to draw and interpret spreadsheets.
? ability to interpret and provide a variety of instructions furnished in written, oral, diagram or schedule form. ability to define problems, collect data, establish facts, and draw valid conclusions.
? ability to supervise direct reports and non-direct reports
? outstanding interpersonal skills and ability to speak appropriately at all levels of the organization. must be able to prepare and effectively conduct presentations to senior management, public groups and boards of directors.
? must be able to forecast the business and complete budgets and analyze financial information and reports.
? ability to develop long-term plans covering financial, human resources, operating, and organizational goals.
education: bachelor’s degree from a four year college or university in business/hospitality is preferred. associate’s degree required. relevant food & beverage management e_perience required.
e_perience: 5+ years: e_ecutive chef with high volume food service operation required. multiple unit theme park or restaurant chain with a central kitchen preferred.
第7篇 行政主廚崗位職責(zé)
行政主廚 寶能城市發(fā)展建設(shè)集團(tuán)有限公司(分支機(jī)構(gòu)) 寶能城市發(fā)展建設(shè)集團(tuán)有限公司(分支機(jī)構(gòu)) 崗位職責(zé):負(fù)責(zé)員工飯?zhí)?目前500人, 2020年2000人)的后廚管理及高管接待餐管理
1、全面負(fù)責(zé)公司內(nèi)部食堂的日常管理,包括且不限于運(yùn)營、人員管理、日常事務(wù)處理;
2、、根據(jù)用餐標(biāo)準(zhǔn)及用餐人員需求,開列菜單,按時(shí)上報(bào)采購清單,組織食材采購;
3、督導(dǎo)菜品制作,對出品質(zhì)量負(fù)責(zé),督導(dǎo)對食品原材料的管理,使所有食品符合標(biāo)準(zhǔn)食譜規(guī)定的數(shù)量或份量,合理地控制食品成本;
4、保持對廚房范圍的巡視,對下屬員工進(jìn)行督導(dǎo),及時(shí)解決現(xiàn)場發(fā)生的問題,幫助下屬提高工作能力;
5、負(fù)責(zé)餐飲后廚團(tuán)隊(duì)的組建,負(fù)責(zé)編寫和修訂餐飲后廚運(yùn)營標(biāo)準(zhǔn)、菜品生產(chǎn)標(biāo)準(zhǔn)、食品安全標(biāo)準(zhǔn)和其他相關(guān)文件。
任職資格:
1、年齡三十歲以上,高中以上學(xué)歷,身體健康、精力充沛,5年以上星級酒店廚師長或知名連鎖餐飲管理經(jīng)驗(yàn);
2、具有強(qiáng)烈的責(zé)任心,勇于開拓和創(chuàng)新,作風(fēng)干練;
3、擁有較高的烹飪技術(shù),了解和熟悉食品材料的產(chǎn)地、規(guī)格、質(zhì)量、一般進(jìn)貨價(jià)
4、對食品安全、人員管理、成本控制管理、食品營養(yǎng)學(xué)、廚房的設(shè)備知識擁有相當(dāng)?shù)幕A(chǔ)。
5、懂粵菜的制作和管理方式
第8篇 中餐主廚崗位職責(zé)
工作職責(zé):
1.負(fù)責(zé)處理廚房的運(yùn)作及行政事務(wù)
2.執(zhí)行公司下達(dá)的各項(xiàng)工作任務(wù)和工作指標(biāo)
3.對菜品創(chuàng)新要具備很強(qiáng)的能力,并相對的做出一定調(diào)整,提高顧客的滿意度
4.對廚房的出品,質(zhì)量和食品成本承擔(dān)重要的責(zé)任
5.保持對廚房范圍內(nèi)的巡視,對下屬員工進(jìn)行督導(dǎo),及時(shí)解決現(xiàn)場發(fā)生的問題
6.分析月度、季度、年度的經(jīng)營狀況,制定廚房的各種工作計(jì)劃,根據(jù)季節(jié)和位置,制定銷售計(jì)劃,編制菜單
7.控制食品標(biāo)準(zhǔn),正確掌握毛利率,加強(qiáng)成本管理,提高盈利率。
8.抓好食品安全衛(wèi)生和安全操作貫徹執(zhí)行餐飲各項(xiàng)衛(wèi)生制度,提高員工個(gè)人衛(wèi)生,消防安全意識,確保各環(huán)節(jié)的安全
任職資格:
1.具備廚房管理的專業(yè)能力,熟悉廚房的管理制度和標(biāo)準(zhǔn)
2.30--40周歲,三年以上中餐經(jīng)驗(yàn),善于菜品創(chuàng)新
3.具有很強(qiáng)的責(zé)任心,勇于開拓創(chuàng)新,作風(fēng)干練
4.了解和熟悉食品材料的規(guī)格,質(zhì)量,成本。
5.有較強(qiáng)的語言表達(dá)能力、協(xié)調(diào)能力、領(lǐng)導(dǎo)能力
6.會簡單的電腦操作
