厨房薪酬架构(见表)1、员工薪酬福利:岗位工资+绩效工资+超额奖金+年终奖员工薪酬表职级职等固定工资绩效工资比例(浮动)工资总额五级特聘技术人才引进、炒锅师傅、凉菜主管、面点主管、蒸菜主管A3200至450010%B300010%3200C280010%3000D260010%2800E240010%2600F220010%2400G200010%2200H180010%1980I170010%1870J160010%1760四级主配、主荷、主蒸、凉菜师傅、面点师傅、见习炒锅师傅A200010%2200B190010%2090C180010%1980D170010%1870E160010%1760F150010%1650G140010%1540H130010%1430I120010%1320二级转正的副配副荷、煨汤助手、凉菜助手、蒸菜助手、面点助手、杂工A140010%1540B135010%1480C130010%1430D125010%1370E120010%1320F115010%1260G100010%1100H95010%1050I90010%990J85010%930K80010%880L75010%825一级试用期基础员工A8000%800B7500%750绩效工资以200元为限;2、管理人员薪酬福利:岗位工资+绩效工资+超额奖金+年终奖+管理业绩奖金+岗位补贴+其他补贴管理人员薪酬表职级职等固定工资(元)营业额绩效工资(浮动)纯利绩效工资(浮动)加营业额绩效工资总额工资总额七级行政总厨、厨政总监、出品总监出品督导员、烹饪培训处主管A800010%B750010%C700010%D650010%E600010%F550010%G5
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