砧板 Chopping Cook

1.完成砧板岗位的各项出品工作.
2.负责厨房出品的日常切配工作.
3.负责厨房各种原材料的保管和使用.
4.按照各种菜式的份量标准及搭配要求处理日常工作.
5.掌握蔬菜象生雕刻的技巧和生动、新鲜的雕刻要求.
6.掌握凉菜的拌法、拼切造型，能快速地制作出多种熟食.
7.负责验收各种蔬菜及食品原料的质量.
8.完成上级其他合理分配的职责和任务.
1. Execute all preparation tasks for the cutting station.
2. Perform daily ingredient cutting and preparation for kitchen orders.
3. Manage storage and utilization of various raw materials in the kitchen.
4. Handle daily tasks according to portion standards and presentation requirements for different dishes.
5. Master vegetable carving techniques, ensuring vivid and fresh-looking sculptures.
6. Proficient in cold dish tossing, arranging, and shaping, with the ability to quickly prepare various ready-to-eat foods.
7. Inspect and ensure the quality of vegetables and other food ingredients upon delivery.
8.Embrace the corporate culture and follow instructions from superiors.