作为酒店所有厨房产品的生产经理
To function as the Production Manager for all culinary goods and products of Hotel
- 确保所有出品均依照品牌标准及酒店要求
Ensuring that all products are in accordance to the Brand Standards and Hotel required Standards of Performance
- 确保控制食物成本并达成营运计划的目标
Ensures that food cost are kept in line and that Business Plan objectives are achieved
- 确保专业的人员管理
Ensures professional people management
作为酒店所有厨房产品的生产经理
To function as the Production Manager for all culinary goods and products of Hotel
- 确保所有出品均依照品牌标准及酒店要求
Ensuring that all products are in accordance to the Brand Standards and Hotel required Standards of Performance
- 确保控制食物成本并达成营运计划的目标
Ensures that food cost are kept in line and that Business Plan objectives are achieved
- 确保专业的人员管理
Ensures professional people management
• 具备扎实的烹饪技术，能熟练掌握各类食材的处理、烹饪技巧及创新菜品研发能力。
Have solid cooking skills, proficient in handling all kinds of ingredients, cooking skills and innovative dishes research and development ability.
• 了解餐饮行业的卫生标准、食品安全规范及厨房设备的操作与维护。
Understand the hygiene standards, food safety regulations and operation and maintenance of kitchen equipment in the catering industry.
• 拥有团队管理能力，能有效组织、培训和激励厨房员工，合理分配工作任务，提升团队效率。
Have team management ability, can effectively organize, train and motivate kitchen staff, assign tasks reasonably and improve team efficiency.
• 具备成本控制意识，能对食材采购、库存管理等进行优化，降低成本。
Have a sense of cost control and can optimize the purchase of food materials and inventory management to reduce costs.
• 良好的沟通协调能力，能与餐厅其他部门（如前厅、采购部等）协作，确保餐饮服务顺畅。
Good communication and coordination skills, able to work with other departments of the restaurant (such as front office, purchasing department, etc.) to ensure the smooth catering service.
• 具备较强的责任心、抗压能力和创新意识，能根据市场需求和顾客反馈调整菜品。
Strong sense of responsibility, pressure resistance and innovation, able to adjust dishes according to market demand and customer feedback.
• 具备扎实的烹饪技术，能熟练掌握各类食材的处理、烹饪技巧及创新菜品研发能力。
Have solid cooking skills, proficient in handling all kinds of ingredients, cooking skills and innovative dishes research and development ability.
• 了解餐饮行业的卫生标准、食品安全规范及厨房设备的操作与维护。
Understand the hygiene standards, food safety regulations and operation and maintenance of kitchen equipment in the catering industry.
• 拥有团队管理能力，能有效组织、培训和激励厨房员工，合理分配工作任务，提升团队效率。
Have team management ability, can effectively organize, train and motivate kitchen staff, assign tasks reasonably and improve team efficiency.
• 具备成本控制意识，能对食材采购、库存管理等进行优化，降低成本。
Have a sense of cost control and can optimize the purchase of food materials and inventory management to reduce costs.
• 良好的沟通协调能力，能与餐厅其他部门（如前厅、采购部等）协作，确保餐饮服务顺畅。
Good communication and coordination skills, able to work with other departments of the restaurant (such as front office, purchasing department, etc.) to ensure the smooth catering service.
• 具备较强的责任心、抗压能力和创新意识，能根据市场需求和顾客反馈调整菜品。
Strong sense of responsibility, pressure resistance and innovation, able to adjust dishes according to market demand and customer feedback.