崗位職責(zé)
1.掌握客情和菜單,負責(zé)備齊加工原料。
2.指導(dǎo)摘菜工工作,負責(zé)按加工規(guī)格要求對原料進行切割、漿制。
3.負責(zé)對腌制食品的原料加工,并根據(jù)用量進行適當(dāng)添補加工,保證一定的周轉(zhuǎn)庫存量。
4.與切配崗、點心崗及冷菜崗,密切聯(lián)系,保證提供加工原料及時適量,不斷改進加工工藝,提高出凈率。
5.隨時保證本崗位的衛(wèi)生整潔,及時清運垃圾。
6.合理使用和維護好所用器械設(shè)備,妥善保管加工用具。
7.及時妥善保藏未加工及加工好的原料,杜絕浪費。
8.負責(zé)每日各點所需已加工原料的發(fā)放。
9.負責(zé)每日菜肴盤飾用品的加工雕刻。
10.完成三砧交辦的其他工作。
崗位要求
1.熱愛本職工作,工作認真踏實。
2.懂得各類原料的加工方法,熟悉賓館菜肴的加工規(guī)格標(biāo)準(zhǔn)。
3.具有熟練的刀工技術(shù)。
4.具有初中以上文化程度,工作二年以上的工作經(jīng)歷。
5.身體健康,精力充沛。
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