Under the leadership of the head chef of Western Kitchen, according to the provisions of dishes, cook a variety of dishes to ensure the quality of production.
Familiar with the name, origin, characteristics，price ，rate of production, low and peak season of raw materials , assist the chef to check the freshness , quality and quantity of the purchased goods meet the requirements, and report the problem to the superior in time.
All kinds of hot food cooking, according to the hygiene standards strict operation safety production, to ensure the quality of food.
Strictly abide by each working process, properly keep all kinds of cold meat raw materials, reasonable use of materials, reduce consumption costs.
Be responsible for disinfecting special tools, cutting boards, containers, etc., while keeping freezers, ovens, etc. Clean and hygienic.
Check raw material consumption after daily meal, purchase and replenish in time.
Cooperate with food Inspection department to spot check dishes and keep samples for testing to ensure the absolute safety of food for guests.
Vocational education or above, or related major graduate.
Familiar with the working specifications and requirements of hot dishes in western kitchen, master the quality requirements of various operation techniques of side dishes.
At least 2 years working experience in the same position.
Be able to work independently according to work specification and quality standard, and have corresponding technical level.
Certain written language expression ability.
Have a sense of responsibility, work seriously and responsibly.