砧板主管 Chopping Supversior

1.负责厨房砧板区域的日常操作，包括食材的切配、腌制、保鲜等工作.
2.根据菜品标准准确完成各类食材的切配规格，确保出品质量.
3.负责砧板区域卫生管理，严格执行食品安全标准.
4.合理控制食材损耗，做好成本管控.
5.协助厨师长进行厨房备货和库存管理.
6.负责新入职砧板员工的技能指导与培训.
7.定期检查维护砧板工具设备，确保正常使用.
8.完成上级其他合理分配的职责和任务.
1. Responsible for the daily operations of the kitchen cutting station, including ingredient cutting, marinating, and preservation.
2. Accurately prepare ingredients according to standardized specifications to ensure consistent output quality.
3. Maintain hygiene in the cutting station area and strictly adhere to food safety standards.
4. Effectively control ingredient waste and manage costs.
5. Assist the Head Chef in kitchen inventory preparation and stock management.
6. Provide skills guidance and training for new cutting station employees.
7. Regularly inspect and maintain cutting tools and equipment to ensure proper functionality.
8.Embrace the corporate culture and follow instructions from superiors.