餐饮厨部岗位说明书.pdf

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目 录 厨师长 ······················································3 副厨师长 ··············································11 成品师傅 ··············································19 蒸锅 ··············································25 凉菜 ··············································29 主配 ··············································33 切配 ··············································39 主荷 ··············································45 打荷 ··············································53 水案 ··············································59 勤杂 ··············································65 厨部卫生标准 ····················································69 厨房安全管理制度 ················································70 厨房日常工作管理制度 ···········································72 食品原料、厨房物品领用制度 ·····································73 厨房食品成本核算制度 ···········································73 厨房食品成本控制制度 ···········································74 厨房工作检查细则 ···············································74 1 2 岗 位 说 明 书 3 厨师长岗位说明书 目 录 职位概要··············································5 任职资格·······································5 岗位职责··············································5 菜式出品工作··· ······································6 成本控制工作········································6 ······················7 菜式创新工作····················· 员工管理工作···········································7 食品消防安全、卫生工作··························

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