主厨岗位职责汇编(8篇)

更新时间：2024-05-18 查看人数：13

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目录
1.主厨岗位职责是什么 2.主厨岗位职责要求 3.主厨岗位职责描述 4.主厨岗位职责有哪些内容 5.主厨岗位职责(8篇)

主厨岗位职责

岗位职责是什么

主厨是一个餐饮业的核心角色，负责制定菜单，烹饪美食，并确保厨房团队的高效运作。他们不仅是技艺精湛的厨师，更是团队的领导者和创新者，通过美食传递餐厅的品牌理念和独特风味。

岗位职责要求

1. 精通各类烹饪技巧和食材知识，能够创新并改良菜品。

2. 具备良好的组织能力和时间管理技巧，以确保菜品质量和上菜速度。

3. 了解食品安全法规，确保厨房环境整洁卫生，遵守食品安全标准。

4. 能够领导和培训厨师团队，提升其专业技能和服务意识。

5. 具备良好的沟通能力，协调厨房与前厅服务团队的合作。

6. 对市场趋势敏感，能定期更新菜单，满足顾客需求。

7. 在预算内控制食材成本，优化供应链管理。

岗位职责描述

主厨在日常工作中，需要规划每日菜单，选择新鲜优质的食材，精确计算食材用量，以控制成本。他们需亲自示范并指导厨师团队烹饪，确保每道菜品的质量一致。此外，主厨还需参与员工培训，提升团队整体水平，激发创新思维，鼓励厨师们提出新的菜品构思。

在管理层面，主厨需监控厨房运营效率，解决突发问题，确保厨房设备的正常运行。他们还需与供应商建立良好关系，以获取最佳食材。在特殊活动或高峰时段，主厨需灵活调整策略，保证服务质量不打折。

有哪些内容

1. 菜单设计与创新：定期研发新菜品，结合季节变化和流行趋势，打造独特且吸引人的菜单。

2. 厨房管理：设定并执行厨房工作流程，确保厨房运行顺畅，减少浪费。

3. 团队建设：招聘、培训和评估厨师团队，创建积极的工作氛围，提高团队士气。

4. 食材采购与成本控制：与供应商谈判，确保食材质量，同时控制成本，实现利润最大化。

5. 客户满意度：关注顾客反馈，不断优化菜品，提升顾客满意度。

6. 食品安全与卫生：确保厨房符合食品安全标准，定期进行卫生检查，预防食品安全问题。

7. 危机处理：应对突发情况，如设备故障或食材短缺，迅速找到解决方案，不影响正常营业。

主厨的角色远不止于烹饪，他们扮演着领导者、创新者和协调者的多重身份，确保餐厅的厨房运营如同精致的菜肴一样，既美味又有序。

主厨岗位职责范文

第1篇食堂主厨岗位职责

员工食堂主厨杭州中梁恒置业有限公司杭州中梁恒置业有限公司,中梁 1、公司员工餐的制作,一日两餐(中、晚),100人(三菜一汤)确保准时用餐;

2、能熟练制作各种职工餐、公司招待会务来客、贵宾家常菜;

3、做好食堂日常的成本控制,杜绝食品原材料的浪费;

4、负责员工餐厅的日常管理及餐厅的日常管理。

5、带领团队(3-4人)做好食堂日常卫生;

第2篇会所主厨岗位职责

会所主厨上海仁建企业发展集团上海仁建投资有限公司,上海仁建企业发展集团,仁建,仁建职责描述:

1、负责处理厨房各类菜肴的烧制;

2、执行上级领导下达的各项工作任务和指示;

3、负责制订厨房的各种工作计划;

4、对厨房所有出品的食物的质量、卫生、口感、色泽及相应成本等负责,严格把关;

5、妥善处理客人对食品的投诉或建议;

任职资格:

1、性别,年龄、学历不限,身体健康、精力充沛,5年以上快餐厨师或饭店工作经验;

2、具有强烈的责任心,勇于开拓和创新,作风干练;

3、拥有较高的烹饪技术,了解和熟悉食品材料的产地、规格、质量、进货渠道价格等;

4、具有厨师证、健康证

5、有成本控制管理、食品营养学、厨房的设备知识的优先考虑。

包吃包住

第3篇餐厅主厨岗位职责

餐厅主厨桂林市信昌投资集团有限公司桂林市信昌投资集团有限公司,信昌 1、3年以上星级酒店饮食烹饪工作经验,熟悉厨房中各种食品特点和工艺流程;

2、熟悉中餐菜点制作方法,具有两种菜系的饮食风味烹调和原料加工、配菜能力;

3、热爱餐饮行业,有高级烹饪师证优先。

第4篇主厨岗位职责

餐厅主厨桂林市信昌投资集团有限公司桂林市信昌投资集团有限公司,信昌 1、3年以上星级酒店饮食烹饪工作经验,熟悉厨房中各种食品特点和工艺流程;

2、熟悉中餐菜点制作方法,具有两种菜系的饮食风味烹调和原料加工、配菜能力;

3、热爱餐饮行业,有高级烹饪师证优先。

第5篇西餐主厨岗位职责

西餐行政主厨天津可利客商贸有限公司天津可利客商贸有限公司,可利客岗位职责:

1、熟悉、了解西餐的制作标准,能够独立完成菜品出品;

2、传达厨师长的相关通知、注意事项等;

3、为厨师配好所需的食材、保证食材的新鲜、卫生等;

4、负责灶台的卫生清理、正常使用。

5、协助厨师制作出锅造型。

任职资格:

1、经验不限,热爱餐饮行业。

2、有西餐厅厨师工作经验优先。

3、年龄18—45岁,性别不限,身体健康;

4、具有责任心,良好的执行能力和沟通能力,能够严格按照标准操作;

5、诚实守信,勤奋努力,有团队合作精神。

第6篇主厨助理岗位职责

assistant director - e_ecutive chef助理总监主厨北京国际度假区有限公司主题公园和度假区管理分公司北京国际度假区有限公司主题公园和度假区管理分公司,度假区职责描述:

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 “look, 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.

任职要求:

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篇行政主厨岗位职责

行政主厨宝能城市发展建设集团有限公司(分支机构) 宝能城市发展建设集团有限公司(分支机构) 岗位职责:负责员工饭堂(目前500人, 2020年2000人)的后厨管理及高管接待餐管理

1、全面负责公司内部食堂的日常管理,包括且不限于运营、人员管理、日常事务处理;

2、、根据用餐标准及用餐人员需求,开列菜单,按时上报采购清单,组织食材采购;

3、督导菜品制作,对出品质量负责,督导对食品原材料的管理,使所有食品符合标准食谱规定的数量或份量,合理地控制食品成本;

4、保持对厨房范围的巡视,对下属员工进行督导,及时解决现场发生的问题,帮助下属提高工作能力;

5、负责餐饮后厨团队的组建,负责编写和修订餐饮后厨运营标准、菜品生产标准、食品安全标准和其他相关文件。

任职资格:

1、年龄三十岁以上,高中以上学历,身体健康、精力充沛,5年以上星级酒店厨师长或知名连锁餐饮管理经验;

2、具有强烈的责任心,勇于开拓和创新,作风干练;

3、拥有较高的烹饪技术,了解和熟悉食品材料的产地、规格、质量、一般进货价

4、对食品安全、人员管理、成本控制管理、食品营养学、厨房的设备知识拥有相当的基础。