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1、根据不同的要求,切配各种肉类和蔬菜;
Cuts various meats and vegetables as per established specification.
2、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.
3、从仓库领取原料并保存好记录;
Collects supplies from stores and keeps records and accounts.
4、组织干货及蔬菜的储存;
Organises the storage of dry goods and vegetables.
5、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;
6、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.
7、严格遵照食品准备及制作方法、分量和装饰的要求,以确保食物是按预先设计而制作的;
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.
8、保持厨房的干净整洁及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.
9、始终保持厨房里所有设备干净整洁;
Maintains the cleanliness of all kitchen equipment at all times.
10、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.
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