崗位職責:
1、廚房早餐日常工作;
2、食材的腌制和配制份量監督原食材的食品安全問題;
3、開市前將所有準備工作制作完成;
4、對半制成品的生,熟餡的剩余作出處理;
5、嚴格執行衛生條例;
6、隨時保持工作區域和個人衛生;
7、完成上級其它工作安排。
崗位要求:
1、掌握基礎面點制作技能,對制作點心原材料加工處理熟練嫻熟技術,能獨立完成常見中點的制作(例如面條、餛飩、爐包鍋貼等);
2、了解食品原料特性,具備基本的成本控制意識;
3、持有健康證,熟悉食品安全操作規范;
4、有星級酒店或大型餐飲企業工作經驗者優先。
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