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岗位职责:
1、负责食材的切配工作,依据不同菜品需求,运用娴熟刀工将各类食材切成规定形状和大小,确保切配精准度和效率。
2、熟悉各类食材特性,合理搭配食材,保证菜品营养均衡和色香味俱佳。
3、协助厨师完成菜品的初步加工,如腌制肉类、处理海鲜等,掌握各类腌制调料的配比。
4、严格遵守食品安全和卫生标准,定期对砧板、刀具等工具进行清洁和消毒。
5、负责本岗位工作区域的卫生清洁,保持工作环境整洁有序,下班前需对工作区域进行全面清扫和整理。
任职要求:
1、年龄在25—45周岁,身体健康,持有有效健康证。
2、具备1年以上砧板副厨管理工作经验,有在大型餐厅或连锁餐饮酒店工作经验者优先。
3、刀工娴熟,能够熟练运用各种刀法,如直刀、片刀、斜刀等,且能在规定时间内完成相应的切配任务。
4、熟悉各类食材的特性和处理方法,了解菜品搭配原则。
5、工作认真负责,吃苦耐劳,具备良好的团队合作精神和沟通能力。
6、可以独立操作电脑进行下单排班等工作。
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