岗位职责:
1、厨房早餐日常工作;
2、食材的腌制和配制份量监督原食材的食品安全问题;
3、开市前将所有准备工作制作完成;
4、对半制成品的生,熟馅的剩余作出处理;
5、严格执行卫生条例;
6、随时保持工作区域和个人卫生;
7、完成上级其它工作安排。
岗位要求:
1、掌握基础面点制作技能,对制作点心原材料加工处理熟练娴熟技术,能独立完成常见中点的制作(例如面条、馄饨、炉包锅贴等);
2、了解食品原料特性,具备基本的成本控制意识;
3、持有健康证,熟悉食品安全操作规范;
4、有星级酒店或大型餐饮企业工作经验者优先。
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