炒锅 Wok Chef

1.掌握客情和菜单，负责备齐加工原料。
2.指导摘菜工工作，负责按加工规格要求对原料进行切割、浆制。
3.负责对腌制食品的原料加工，并根据用量进行适当添补加工，保证一定的周转库存量。
4.与切配岗、点心岗及冷菜岗，密切联系，保证提供加工原料及时适量，不断改进加工工艺，提高出净率。
5.随时保证本岗位的卫生整洁，及时清运垃圾。
6.合理使用和维护好所用器械设备，妥善保管加工用具。
7.及时妥善保藏未加工及加工好的原料，杜绝浪费。
8.负责每日各点所需已加工原料的发放。
9.负责每日菜肴盘饰用品的加工雕刻。
10.完成上级其他合理分配的职责和任务
1. Monitor guest orders and menu requirements to ensure adequate preparation of raw ingredients.
2. Supervise vegetable preparation staff and perform cutting/marinating tasks according to standard specifications.
3. Process ingredients for marinated foods, maintain appropriate inventory levels through timely replenishment.
4. Coordinate closely with chopping, dim sum, and cold kitchen stations,to ensure timely ingredient supply while improving processing techniques to maximize yield.
5. Maintain station cleanliness and organize timely waste disposal.
6. Operate and maintain equipment properly, ensuring secure storage of processing tools.
7. Store both raw and processed ingredients appropriately to prevent spoilage and minimize waste.
8. Distribute pre-processed ingredients to various stations as daily required.
9. Create carved garnishes and decorative elements for dish presentation.
10.Embrace the corporate culture and follow instructions from superiors.