【岗位职责】
1、负责酒店初加工厨房的日常运营,包括肉类、禽类、海鲜等原材料的接收、宰杀、分割、清洗及初步加工,确保食材符合烹饪标准及食品安全要求。
2、根据菜单和日常营业需求,按规格完成各类肉禽类切配工作,包括去骨、去皮、整形、腌制等,保证出品质量与效率。
3、严格执行食品卫生安全规范,做好冷藏、冷冻食材的分类存放与标签管理,定期检查库存,遵循先进先出原则,及时处理临期或变质食材。
4、控制加工过程中的损耗率,合理利用边角料,配合成本管控要求,记录每日原料使用明细。
5、维护初加工区域的设备与工具清洁,协助完成日常消毒、除霜及设备保养,保持工作台、地面、水池等环境整洁。
6、配合厨师长或主管完成每日备货计划,协助其他厨房岗位进行物料传递与支援,确保整体出餐流程顺畅。
7、参与酒店食品安全培训与检查,执行HACCP相关要求,完成上级交办的其他临时性工作任务。
【岗位要求】
1、学历不限,工作经验不限,年龄不限,有厨房初加工或肉禽分割经验者优先录用。
2、熟悉常见肉类、禽类、海鲜的分割技巧及保鲜处理方法,能熟练操作砍刀、骨刀等基础厨房刀具。
3、具备良好的食品安全意识,了解基本卫生操作规范,能适应低温、潮湿及站立作业环境。
4、工作认真细致,责任心强,吃苦耐劳,能接受酒店行业排班制工作节奏。
5、具备团队协作精神,服从工作安排,能有效与厨师团队沟通配合。
6、持有效健康证,无影响食品安全的疾病或携带病原体情况。
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