Primary?Responsibilities主要職責(zé)
·According?to?the?arrangement?of?the?supervisor,?prepare?the?spices?and?condiments?for?the?day,?and?make?all?preparations?for?the?meal.
·Strictly?implement?the?operation?procedures?to?ensure?the?quality?of?dishes,?and?the?raw?materials?are?not?fresh?and?the?dishes?are?not?suitable?for?return.
·Strictly?distinguish?the?cooking?methods?of?stirfrying,?blasting,?cooking,?sliding,?frying,?frying,?etc.,?to?ensure?the?unique?flavor?of?dishes?produced?by?each?cooking?method.
·Responsible?for?the?cleanliness?of?the?working?area,?filter?the?remaining?oil,?cooking?wine,?soy?sauce,?vinegar?and?other?seasonings,?and?clean?the?container?regularly.
·To?the?daily?consumption?of?materials,?know?fairly?well,?save?energy,?reduce?costs,?eliminate?waste.
·Responsible?for?the?maintenance?of?equipment?and?kitchenware?in?work?area.
·Complete?other?work?assigned?by?supervisor.
·根據(jù)主管安排,準備好當(dāng)日所用調(diào)料和佐料,做好開餐一切準備。
·嚴格執(zhí)行操作規(guī)程,保證菜品質(zhì)量,對原料不新鮮和切配不合要求的菜品有權(quán)退回。
·嚴格區(qū)分炒、爆、烹、溜、炸、煎等烹調(diào)方法,保證每種烹調(diào)方法所出菜品的獨特風(fēng)味。
·負責(zé)工作區(qū)域的清潔衛(wèi)生,對剩余的油、料酒、醬油、醋等調(diào)料進行過濾等凈化處理,盛器定期清洗。
·對每天的用料消耗情況,做到心中有數(shù),節(jié)約能源,降低成本,杜絕浪費。
·負責(zé)工作區(qū)域設(shè)備及廚具的維護保養(yǎng)。
·完成主管交派的其他工作。
Knowledge and Experience知識和經(jīng)驗
·Be honest and responsible.
·Experience in kitchen wok work,especially in staff restaurant dishes.
·Healthy and hard working.
·為人正直,有責(zé)任心。
·有廚房炒鍋工作經(jīng)驗,尤其是擅長員工餐廳菜品。
·身體健康,能吃苦耐勞。