岗位职责:
1. 为客人和员工高效率的提供食物,做到物美价廉, 和要按照标准食谱制作并且要符合食品卫生;
2. 监督厨房的正常运作;
3. 协助餐厅厨师长管理厨房的正常运作,保证食品的高质量 ;
4. 在厨房运作方面支持厨师长工作,保证提供高效率的服务;
5. 管理并参与本部门的制作工作;
6. 协助自助餐的装饰和装饰品 ;
7. 发展食谱卡和产品;
8. 参与菜单的制作发展;
9. 会制作一些中餐;
9. 完成任何其他合理的职责和被指派的职责。
岗位要求:
1. 具备有与本职位相配的西餐烹饪知识,高效率,高质量完成本职工作;
2. 能够指导和管理小组工作;
3. 能够领导,培训和激励自己的员工;
4. 能够完善有必要的工作技巧,提供工作方面知识培训,并帮助员工达到标准。
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