Second, snacks should be made according to the number of diners, and unsold snacks should be properly kept according to the quality to prevent waste.
3. Before and after making snacks, clean the snack table and all kinds of machinery and electrical appliances.
Four, the use of kitchen appliances must be carried out in accordance with the operating procedures, it is strictly prohibited to open the machine while cleaning the machine, no one else may use the machine.
5. Unhealthy foods, ingredients and seasonings such as deterioration and bad taste shall not be used. Do not sell uncooked snacks.
Responsible for making fancy noodles and toppings
Seven, responsible for the atrium and snack equipment storage and cleaning.
Responsibilities of pastry chefs in supermarkets (2) 1. Carefully process and make pastry food according to the set recipe;
2. Pay attention to personal hygiene, wash your hands before operation, wash your work clothes frequently and keep them clean;
3. Master the law of cooking time and gas consumption;
4. Seriously study the business, and constantly improve the technical level of pastry production;
5. Teach and train new employees;
6. Implement the company's purpose and concept to ensure the quality of daily table cakes;
7. Be able to independently make cakes, breads, biscuits, desserts and other common west points;
8.R&D and trial production of various western-style cakes and snacks;
9. Ensure the freshness and taste of food. Requirements: 1. Length of service 18-30 years old, male or female, with high school education or above;
2. Chef, catering and other related majors (understanding European eating habits);
3. More than two years working experience in bakery;
4. Have certain problem-solving skills, conflict-solving skills, interpersonal communication skills and oral expression skills;
5. Working experience in supermarkets is preferred;
6. From the distribution, be serious and responsible for the work;
7. Proficient in making various staple foods, including rice, pancakes, steamed buns, flower rolls, noodles, steamed buns, etc.
8. I love my job, I am a team player, pragmatic and willing to work actively.
Responsibilities of pastry chefs in supermarkets (3) 1. Before processing, check all kinds of food raw materials, such as rice, flour, butter, jam, fruit, bean stuffing and meat, eggs, aquatic products, vegetables, etc. If moth, mildew, odor, filth and impurities are found, those that do not meet other hygiene requirements cannot be used.
Two, do stuffing with meat, eggs, aquatic products, vegetables and other raw materials should be processed in accordance with the requirements of the primary processing health system. Vegetables should be thoroughly soaked and washed. Vegetables (such as leeks) that are easy to cause pesticide residues should be soaked for more than 30 minutes, and then rinsed clean.
Three, all kinds of tools, utensils, containers used separately, clean up in time after use, put in place, cutting board, pier after cleaning.
Four, cakes are stored in a special warehouse or special cabinet, so as to be ventilated, dry, dust-proof, fly-proof, mouse-proof and virus-proof, and cakes with high stuffing moisture are stored in the refrigerator, so as to separate raw and cooked.
Five, in strict accordance with the provisions of the "hygienic standard for the use of food additives", the correct use of food additives.
Six, all kinds of food processing equipment, such as meat grinder, soymilk machine, dough mixer, steamed bread machine, etc. Wash in time and disinfect regularly after use. All kinds of articles, such as cover cloth, cage cloth and rag, should be washed and dried for later use.
Seven, after the processing, clean up the pastry processing place in time, so that the ground is free of dirt and residue, the panel is clean, and all kinds of containers, utensils and props are located and stored after cleaning.
Responsibilities of the supermarket pastry chef (4) In order to fully carry out the normal work of the supermarket, the responsibilities of the pasta kitchen are formulated as follows:
1, under the leadership of the chef in charge, responsible for the production of all pasta in the pasta kitchen.
2. Attend regular meetings on time and accept tasks; Carry out actual operation in strict accordance with working procedures and standards, and carry out production according to the menu of quantitative standards.
3, dumplings in pasta dishes, quality and quantity, unified taste standards, it is strictly prohibited to cook dumplings too salty, too light, boiled water.
4, prepare all kinds of pasta, ensure the variety, quantity and quality, do a good job of pre-meal preparation, prepare all kinds of raw materials and condiments.
5, timely check the food in the refrigerator, check the quality of food, to ensure the provision of quality products.
6. After the work, properly keep the remaining raw materials, such as jiaozi, cakes, rice and pancakes.
7, the correct use of kitchen appliances and equipment, take care of all kinds of items, take care of property.
8, strictly implement the food hygiene law, put an end to food poisoning accidents.
9. Do a good job in disinfection of utensils, clean the sanitation of the area in charge, clean utensils, clean the pool, bright stove, no water stains and stains on the wall, and maintain a good working environment.
10. Pay attention to safety when operating, and operate in strict accordance with the operating procedures. It is forbidden to lift the leather pressing machine and the protective net, and it is forbidden to touch the surface below the protective net with your hands. After the power is turned off, it is forbidden to lift the machine to touch hands and objects.
1 1. Be brave in innovation, study hard and constantly develop new varieties.
12. Accept the evaluation and inspection from the superior and complete other business assigned by the superior.
Responsibilities of pastry chefs in supermarkets (5) 1. Check the steam box, gas and other equipment in good condition every day to keep them clean and hygienic.
2. Ensure the finished products and quality of cakes, and change varieties frequently according to the requirements of different guests.
3. If the food has quality problems and foreign bodies, find out the reasons and impose a fine of 20-50 yuan.