厨师

【​岗​位​职​责​】​ ​ ​
​1​、​负​责​酒​店​餐​厅​日​常​菜​品​烹​饪​工​作​，​确​保​出​品​质​量​与​口​感​稳​定​ ​ ​
​2​、​根​据​菜​单​要​求​准​备​食​材​，​合​理​控​制​食​材​成​本​与​损​耗​ ​ ​
​3​、​保​持​厨​房​区​域​卫​生​整​洁​，​严​格​执​行​食​品​安​全​标​准​ ​ ​
​4​、​协​助​研​发​新​菜​品​，​定​期​更​新​菜​单​ ​ ​
​5​、​维​护​厨​房​设​备​，​确​保​操​作​安​全​规​范​ ​ ​
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​【​岗​位​要​求​】​ ​ ​
​1​、​身​体​健​康​，​持​有​健​康​证​ ​ ​
​2​、​2​年​以​上​中​餐​烹​饪​经​验​，​擅​长​海​南​本​地​菜​系​者​优​先​ ​ ​
​3​、​能​适​应​早​晚​班​轮​班​制​度​，​工​作​细​致​有​责​任​心​ ​ ​
​4​、​具​备​团​队​协​作​意​识​，​服​从​厨​房​工​作​安​排​ ​ ​
​5​、​熟​悉​厨​房​设​备​操​作​及​基​本​维​护​