§ 根据菜单和客人的数量来烹制食品。
Cooks foodstuff in quantities according to menu and number of persons to be served.
§ 从仓库领取原料并保存好记录。
Collects supplies from stores and keeps records and accounts.
§ 组织干货及蔬菜的储存。
Organises the storage of dry goods and vegetables.
§ 一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food that is consistent in quality, and reflects the style of the outlet concept.
§ 严格执行食品分摊政策以控制成本。
Strictly adheres to the food apportionment policy to control costs.
§ 严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求,确保食物按照规定标准准备。
Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
§ 保持厨房的干净整洁并严格遵守酒店的卫生标准。
Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
§ 始终保持厨房所有设备的干净整洁。
Maintains the cleanliness of all kitchen equipment at all times.
§ 及时报告任何食品加工设备的故障。
Reports any malfunction or breakdown of food production machine in a timely manner.
1.Assists other members of the kitchen brigade in ensuring that all day to day operational matters are handled on time and guest expectations are met.
协助所有厨师们通力合作,以确保每日的运营能及时得到处理并满足客人需求。
2.Ensures that food is stored, prepared and secured hygienically and safely.
确保所有事物在储存,准备是都是卫生的,安全的。
3.Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
确保所有事物在准备和烹调过程中,都遵照菜谱并把浪费减至最小。
4.Maintains standards of hygiene and cleanliness in all kitchen and related areas.
协助保持厨房和相关区域的卫生和清洁。
5.Prepares and submits forms and reports on time as directed.
按照主管要求准备并上交表格,文件。
6.Checks mise-en-place and preparation procedures ensuring that procedures are correctly followed.
检查食物准备区和食物准备程序,以确保是正确跟进。
7.Reports any engineering defects to immediate supervisors.
及时报告工程隐患给主管。