Job Responsibilities & Responsibilities:
Scope and General Purpose of Job:Under the direct leadership and guidance of the king of the Netherlands and senior chefs, efficiently execute various basic and auxiliary tasks of the dishwashing position. As the key link connecting the chopping board, stove and front hall food delivery, responsible for dish delivery, basic plate decoration, material preparation and area cleaning, ensure smooth and efficient kitchen output process, and assist in maintaining the restaurant's high-end output visual standard.
Superior Manager:
Main responsibilities
Main Duties
•Material preparation and tabletop maintenance
•According to business needs and royal instructions, accurately complete sauce packaging, tableware wiping preheating, and preparation of decorative materials (such as flowers and ingredients) for basic meal preparation.
•Assist in the organization and maintenance of the dicing operation table, ensure that various kitchen utensils, dishes, and seasonings are neatly placed and easily accessible, and always support the needs of various cooking positions.
•Food delivery and process integration
•Accurately and promptly pass ingredients, semi-finished products, and finished dishes between the cutting board, wok, garnish, and cold dish positions and the serving area.
•Strictly follow the serving order and instructions, ensure that the dishes are served at the best temperature and state to the designated location, and ensure the efficiency and accuracy of the serving line.
•Basic plate decoration and output matching
•Under the guidance of the master, strictly follow the restaurant's standards to complete basic plate decoration work, such as placing decorative objects, wiping plate edges, and drizzling sauce lines.
•Assist in ensuring that each dish is clean and uniform in appearance, meeting the basic visual presentation requirements.
•Area cleaning and sanitation execution
•Skill learning and experience accumulation
• Actively learn and familiarize yourself with the names, ingredients, serving process, and basic plating standards of various dishes in the restaurant.
• Carefully observe and record the operation skills and work methods of senior colleagues, practice under supervision, and gradually improve work efficiency and accuracy.
•Team collaboration and work coordination
•Have good communication awareness and service spirit, be able to cooperate with other positions in the kitchen to meet the reasonable temporary assistance needs, and jointly ensure the smooth overall operation of the kitchen.
Recruitment requirements
Job Requirements
