Primary Responsibilities主要职责
·According to the arrangement of the supervisor, prepare the spices and condiments for the day, and make all preparations for the meal.
·Strictly implement the operation procedures to ensure the quality of dishes, and the raw materials are not fresh and the dishes are not suitable for return.
·Strictly distinguish the cooking methods of stirfrying, blasting, cooking, sliding, frying, frying, etc., to ensure the unique flavor of dishes produced by each cooking method.
·Responsible for the cleanliness of the working area, filter the remaining oil, cooking wine, soy sauce, vinegar and other seasonings, and clean the container regularly.
·To the daily consumption of materials, know fairly well, save energy, reduce costs, eliminate waste.
·Responsible for the maintenance of equipment and kitchenware in work area.
·Complete other work assigned by supervisor.
·根据主管安排，准备好当日所用调料和佐料，做好开餐一切准备。
·严格执行操作规程，保证菜品质量，对原料不新鲜和切配不合要求的菜品有权退回。
·严格区分炒、爆、烹、溜、炸、煎等烹调方法，保证每种烹调方法所出菜品的独特风味。
·负责工作区域的清洁卫生，对剩余的油、料酒、酱油、醋等调料进行过滤等净化处理，盛器定期清洗。
·对每天的用料消耗情况，做到心中有数，节约能源，降低成本，杜绝浪费。
·负责工作区域设备及厨具的维护保养。
·完成主管交派的其他工作。
Knowledge and Experience知识和经验
·Be honest and responsible.
·Experience in kitchen wok work,especially in staff restaurant dishes.
·Healthy and hard working.
·为人正直，有责任心。
·有厨房炒锅工作经验，尤其是擅长员工餐厅菜品。
·身体健康，能吃苦耐劳。
