問 自己沒有(you)什么(me)特長，就是會(hui)做點心(xin)，酒店制作點心(xin)員的崗位職責(ze)是什么(me)？

答 1.原料需(xu)檢(jian)查選(xuan)揀，發霉、蟲蛀、變質的原料不用(yong)(yong)(yong)。 2.操(cao)作(zuo)前(qian)用(yong)(yong)(yong)肥阜洗手，穿戴潔凈工(gong)(gong)作(zuo)衣帽，加(jia)(jia)工(gong)(gong)花(hua)蛋(dan)(dan)糕等(deng)西點時(shi)應(ying)戴好口罩。 3.操(cao)作(zuo)前(qian)要(yao)(yao)將刀、站板、棍棒、模具(ju)和(he)容器等(deng)清潔干凈。 4.餡心用(yong)(yong)(yong)多少(shao)，剩余餡心放入冰箱(xiang)儲(chu)存。 5.鮮蛋(dan)(dan)經洗凈消毒后(hou)使用(yong)(yong)(yong)，冰蛋(dan)(dan)用(yong)(yong)(yong)一(yi)號(hao)冰蛋(dan)(dan)，用(yong)(yong)(yong)多少(shao)溶(rong)化多少(shao)。 6.食品(pin)(pin)添(tian)加(jia)(jia)劑應(ying)遵照《食品(pin)(pin)添(tian)加(jia)(jia)劑使用(yong)(yong)(yong)衛生標準》的規(gui)定使用(yong)(yong)(yong)。 7.生產(chan)花(hua)蛋(dan)(dan)糕要(yao)(yao)在專間(jian)進行，天熱室(shi)溫不得超(chao)過25度，加(jia)(jia)工(gong)(gong)用(yong)(yong)(yong)具(ju)要(yao)(yao)嚴格進行消毒，成(cheng)品(pin)(pin)放人潔凈櫥內(nei)，做(zuo)到防(fang)妮(ni)、防(fang)塵、防(fang)鼠(shu)。 8.工(gong)(gong)作(zuo)結束后(hou)把一(yi)切工(gong)(gong)作(zuo)用(yong)(yong)(yong)具(ju)及地面(mian)環境(jing)等(deng)洗刷干凈，成(cheng)品(pin)(pin)容器要(yao)(yao)專用(yong)(yong)(yong)。