岗位职责:
1. 按照总厨的计划和指示,设置自助餐台,确保自助餐期间各类食品供应充足。
2. 监督和参与所有用料准备、制作及摆盘设计。
3. 协助厨师长组织和计划所有新的菜单,及其制作。
4. 根据各种宴会的订单,准备所需要的食物。
5. 检查食品的准确制作,并随机抽查质量。
6. 食物正确储存,每日检查冰箱和储存环境,避免食物浪费和腐烂。
7. 负责准备、检查每日食品订购清单,确保每日货源充足。
准备本部的排班表以备总厨批准,并检查员工准时出勤。
任职要求:
1.性格积极乐观,有良好的表达和沟通能力。
2.有专业的烹饪技术和食品安全卫生知识。
3.有较强的责任心和团队精神。
4.中专或以上学历,两年以上西厨工作管理经验。
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