岗位职责
1、监督菜品的烹制过程,合理用料,控制原料成本保证食品的质量。
2、检查工作及卫生情况,了解用餐人次,督促下属做好餐前原料的充分准备工作。
3、检查开餐结束后原料消耗情况,及时申购补充,确保下餐的销售需要。
4、总结各类食品的操作经验,共同研究创新菜肴品种。
岗位要求
1、熟悉烧烤工作规范和要求,掌握配菜的各种操作技术的质量要求。
2、了解食品卫生法。
3、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。
4、一定的文字语言表达能力及一定的管理能力。
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