岗位职责:
1、负责热房零点出品、自助餐出品,保证出品质量。按厨师长分工要求完成大型宴会,酒会的菜品制作任务。
2、配合厨师长管理安排工作,把控成本。
3、确保所有订单质量的一致性。
4、确保并维持质量标准,如卫生及清洁标准。
5、协助厨房培训项目制定并执行。
6、按时检查个人及员工外表清洁,个人卫生及制服。严格准守酒店仪容仪表的要求。
任职要求:
1、有相关五星级涉外酒店工作经验3年以上。
2、熟系饮食的工作规范和要求以及出品质量要求。
3、能按工作规范符合质量标准要求独立进行工作,并有相应的技术等级。
4、工作有责任心,做事认真负责,做事勤奋,能吃苦,配合酒店安排工作。
工作时间:月休6天。
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