Develop and implement back-of-house (kitchen) workflow optimization plans, improving food preparation and service processes to increase labor efficiency and space productivity
Research, introduce, and deploy intelligent kitchen equipment, and establish operating standards and maintenance systems to reduce energy consumption and labor costs
Collaborate with the R&D team to translate cooking techniques into executable SOPs, ensuring consistent kitchen execution standards
Achieve reductions in both ingredient waste and labor-hour costs through process optimization and equipment upgrades.
Qualifications:
Minimum 3 years of back-of-house management experience in chain restaurant operations, with proven optimization cases in Sichuan and Hunan cuisine kitchens
Experience in manufacturing or industrialized foodservice projects, with strong familiarity with kitchen equipment functionality and workflow design principles
Strong data analysis skills, able to identify process bottlenecks through operational data and propose effective solutions.
