岗位职责
1.做好韩餐厨房的组织领导工作与业务管理工作;
2.负责指挥烹调工作,制定菜单,对菜点质量现场把关;3.负责厨房卫生检查工作,保证厨房卫生符合喜达屋集团及当地卫生机构检查标准;
4.控制食品成本、合理使用各种原料,减少浪费;5.指导和监督本部门员工高效率地工作;
任职资格
1.中技以上文化程度;
2.熟悉日韩饮食的工作规范和要求,掌握配菜的各种操作技术的质量要求;
3.了解食品卫生法,能按工作规范和质量标准要求独立进行工作,并有相应的技术等级;
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