【岗位职责】
1、负责员工餐厅日常菜品的切配、烹饪及出品,确保按时供餐,菜色搭配合理、营养均衡;
2、根据用餐人数及季节变化,协助制定每周菜单,合理控制食材成本,避免浪费;
3、严格执行食品卫生安全标准,做好厨房设备、用具及工作区域的清洁消毒,确保符合酒店及卫生监管部门要求;
4、负责食材的验收、储存及库存管理,遵循先进先出原则,及时处理临期或变质食材;
5、协助厨师长/主管进行厨房团队的工作分配,指导帮厨及临时帮工完成备料、打荷、洗碗等基础工作;
6、关注员工用餐反馈,适时调整口味及出品形式,提升员工满意度;
7、熟练掌握并遵守酒店各项规章制度,落实安全操作规范,预防工伤及食品安全事故;
8、完成上级交办的其他与员工餐厅运营相关的临时性工作。
【岗位要求】
1、学历不限,工作经验不限,年龄不限,有员工餐、团餐或中餐炉灶经验者优先考虑;
2、熟悉基本烹饪技法及常见食材特性,能够独立完成大锅菜或小锅菜的炒制;
3、持有有效健康证,个人卫生习惯良好,无传染性疾病;
4、工作认真踏实,吃苦耐劳,能适应酒店员工餐厅的工作节奏及排班安排;
5、具备良好的食品安全意识,了解厨房设备操作及日常维护常识;
6、有团队协作精神,服从管理,沟通顺畅,能与同事及用餐员工友好相处;
7、对成本控制有一定概念,能配合主管合理使用食材及调料;
8、有责任心,注重出品品质和卫生细节,愿意不断提升烹饪技能。
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