1、协助厨师长处理日常事务,负责西餐厨房的工作安排;
2、布置工作任务,安排工作细节,并对员工工作给予指导和监督,及时处理工作中的问题,直接向上级反映;
3、提供一些业务信息和菜着更新给餐饮部管理人员作参考;
4、监督、检查员工的个人卫生,加强各岗位人员的政治思想和业务知识培训,严格执行员工纪律;
5、辅助处理西餐厨房设备和硬件的保养等问题,确保不使用破损的餐具、用具,训练员工按照规程操作;
6、参与各岗位的业务操作检查和理论学习,确保西餐厨房食品出品质量,经常检查食品味道、成所要求的温度、菜着的份额;
7、定期对西餐厨房的工作进行总结,对员工的表现做评议,并向上级汇报;
8、妥善使用西餐厨房内的设备,注意经常清洁保养,如发现问题及时报修。
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