1 负责早午餐热菜制作以及员工餐厅的食材准备工作
2 确保准确按照培训程序执行
3 协助上级,确保厨房每日顺利运行
4 必须与主管保持紧密的合作,协助确认每天采购的食材的品质
5 确保所有制作完毕的食物及时传递出去,如果有短缺问题要立刻通知主管,并且确认所有的食物已经达到标准的品质要求。
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