炒锅 Kitchen Work

1. According to the reservation situation and supervisor's arrangement, prepare the condiments and seasonings used that day, and prepare everything for the opening of the meal
2. Strictly implement the operation rules, ensure the quality of dishes, raw materials are not fresh and cut with substandard dishes have the right to return
3. Strictly distinguish frying, blasting, cooking, sliding, frying, frying and other cooking methods, to ensure that each cooking method out of the dishes alone
4. Prepare dishes according to departmental standards and recipes
5. Control and maintain food costs
6. Assign and supervise the completion of tasks according to department requirements.
1．根据预订情况及主管安排，准备好当日所用调料和佐料，做好开餐一切准备
2．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
3．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
4.按部门标准和指定配方制作菜肴
5.控制和保持食品成本
6.根据部门要求分配工作任务并监督完成。