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崗位職責/職位描述

1.負責熱菜成品的烹制，根據標準進行烹制，保證菜肴的質量。

?Be responsible for the cooking of hot dishes, cook them in accordance with standards, and ensure the quality of the dishes.

2.負責各種湯料、醬汁的熬制。

Be responsible for the preparation of various soup bases and sauces.

3.檢查調味、醬汁、湯料及器皿，督促打荷廚師做好開餐前工作準備。

Inspect the seasonings, sauces, soup bases and utensils, and urge the chef to make adequate preparations before the meal.
4.組織打荷廚師研究菜品的烹調操作及其裝盤擺飾，互相了解、加強溝通，確保在工作中能相互密切配合。

Organize the chefs to study the cooking operations and plating arrangements of the dishes, get to know each other, enhance communication, and ensure close cooperation in the work.

5.熟悉食品安全政策，積極配合廚房出品。

Be familiar with food safety policies and actively cooperate with the kitchen for food production.

6.熟悉本地口味，有燒大型宴會出品經驗。

?Familiar with local flavors and have experience in cooking for large banquets.