岗职:
1.在厨师长的领导下,出品西餐热菜并保证质量。
2.协助厨房团队完成自助午餐和晚餐的菜品制作和备餐。
3.检查库存的质量和数量,合理安排使用食品原料,
4. 执行卫生法规及各项卫生制度,严格防止食物中毒事故的发生
5.负责对西厨房各点所有设备、器具的正确使用情况进行检查与指导,保证设施设备的正常使用。
要求:
1.熟悉餐饮的工作规范和要求,掌握配菜的各种质量要求。
2.有过大型餐饮备餐的相关经验。
3.一定的语言表达能力。
4.工作有责任心,做事认真负责。
5.熟悉FSQM标准和审计要求者优先。
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