岗位职责:
1. 监督中厨房、宴会厨房及职工厨房员工的工作,控制所有设施及成本,增加餐饮部的利润;
2. 负责所有中餐的准备、烹饪及装饰工作,以达到最高的质量标准;
3. 检查存货及成品;
4. 检查所有食品的准备情况;
5. 清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识;
6. 研究当地餐饮市场,极积开创新菜。
岗位要求:
1. 高中以上学历,同岗位工作经验5年以上;
2. 懂得成本核算,食物原料及食品营养知识;
3. 有丰富的技术及行政经验。
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