【岗位职责】
1、负责员工餐厅日常餐食的烹饪制作,确保菜品质量、口味符合标准
2、根据菜单计划准备食材,合理控制成本,避免浪费
3、保持厨房区域清洁卫生,严格执行食品安全操作规范
4、定期维护厨房设备,确保正常运转
5、配合完成食材验收、库存管理等工作
6、根据员工反馈调整菜品口味,提升用餐满意度
【岗位要求】
1、具备基础烹饪技能,能独立完成大锅菜制作
2、了解食品安全知识,持有健康证
3、工作认真负责,能适应早班及加班安排
4、具有良好的团队协作意识
5、有食堂或餐饮行业工作经验者优先
6、身体健康,能承受厨房工作强度
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