Cold Dish Chef 冷菜主管

•The cooking and preparation of various dishes are carried out strictly in accordance with hygiene standards to ensure safe production and guarantee the quality of the food.
各类菜品的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。
•Strictly follow each work process, properly store various food raw materials, use them rationally, and reduce the cost of consumption.
严格遵守每个工作流程,妥善保管各种食品原材料，合理用料，降低消耗成本。
•Be responsible for disinfecting special tools, chopping boards, containers, etc., and also keep refrigerators, ovens, etc. clean and hygienic.
负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。
• Check the daily consumption of raw materials after meals, and promptly purchase and replenish them.
检查每日餐后的原料消耗，及时申购、补充。
•Cooperate with the food inspection department to conduct random checks on dishes and sample storage, and conduct tests to ensure the safety of guests' food.
配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品安全。

•Honest and responsible.
为人正直，有责任心。
•With experience in kitchen work.
有厨房工作经验
•In good health and able to endure hardships.
身体健康，能吃苦耐劳