岗位职责
1.协助厨师长管理对整个西厨房所有区域,保证一切正常,并有利酒店营运。
2.熟悉酒店对厨房的食品准备和摆盘标准。
3.在保证食品正确的出品,盘点和需求的前提下控制好食品成本。
4.主动负责并完成食品卫生相关表格,食品标签、储藏等。
5.协助厨师长进行新的食品推广,菜单推广。
6.坚持定期回顾营运标准并更新和改进。
7.管理所有分部门的财产、设备。
8.通过公平公正的沟通与合作,建立与酒店其他部门的良好合作关系。
9.保证所有员工遵循安全工作条例并报告所有安全隐患。
职位要求
工作能力:至少3年西厨房工作经验
语言:很好的沟通能力,
教育:高中学历并相关厨房培训
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