1.对指定岗位或区域工作质量负责,确保生产制作的产品符合质量标准与加工要求。
2.了解每日工作安排和生产加工需求量,掌握生产原料的备用情况,带领员工保质保量地完成本岗位工作任务。
3.负责将本岗位所需的食品列单呈交厨师长,控制成本,严格杜绝食品浪费。
4.合理安排本班组员工的工作,负责本班组员工的班次安排及调整。
5.带领并督导员工严格遵守生产加工程序与标准。
6.检查本岗位或班组生产原料的存储安排,安排员工领货、验货、收货及食品的合理存储。
7.及时将设备运转状况通知厨师长。
8.将每日工作状况向厨师长汇报,及时反映员工的各项建议及意见。
9.对所属员工的工作绩效进行评估。
10.协助厨师长对食品质量进行监督。
11.按上级要求履行其他职责。
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