【岗位职责】
1、负责明档区域的菜品制作:下面,制作卤子,制作煎饼等其它上级领导安排的工作;
2、根据每日菜单需求,准备食材并进行初步加工,保证食材新鲜、卫生;
3、维护明档区域的清洁与卫生,确保操作台、工具及设备符合食品安全规范;
4、协助厨师长完成每日备货及库存管理,避免食材浪费;
5、配合团队完成厨房其他相关工作,如餐前准备、餐后收尾等;
6、遵守酒店食品安全及操作规范,确保工作环境安全有序。
【岗位要求】
1、对烹饪有基本兴趣,愿意学习并提升厨艺技能;
2、具备一定的刀工基础,能熟练处理常见食材者优先;
3、工作认真负责,能适应快节奏的厨房工作环境;
4、具备团队合作精神,服从工作安排;
5、无不良卫生习惯,身体健康,持有健康证者优先;
6、能适应早晚班及节假日排班。
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