Roast Chef 烧腊主管

•Responsible for the cooking process of the dishes, using appropriate ingredients, controlling the cost of raw materials to ensure the quality of the food.
负责菜品的烹制过程，合理用料，控制原料成本保证食品的质量。
•Inspect the work and hygiene conditions, understand the number of diners, and complete the necessary preparations for raw materials before the meal.
检查工作及卫生情况，了解用餐人次,做好餐前原料的充分准备工作。
•Check the consumption of raw materials after the meal service is over, and promptly order additional supplies to ensure the sales needs for the next meal.
检查开餐结束后原料消耗情况，及时申购补充,确保下餐的销售需要。
•Organize training and assessment sessions, summarize the operational experiences of various types of food, and jointly explore and develop new dish varieties.
组织参加培训考核，总结各类食品的操作经验，共同研究创新菜肴品种。

•Be familiar with the work standards and requirements of the barbecue department, and master the quality standards for various cooking techniques of the side dishes.
熟悉烧烤部的工作规范和要求，掌握配菜的各种操作技术的质量要求。
•Understand the Food Hygiene Law.
了解食品卫生法。
•Be capable of working independently in accordance with the work specifications and quality standards, and possess the corresponding technical level.
能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。
•Certain proficiency in written language expression and certain management skills.
一定的文字语言表达能力及一定的管理能力。