• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 管理规范
• 人性化管理
• 员工生日礼物
• 美女多
• 领导好

Ensure compliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
Set up working station properly and on time before each service period.
每次营业前，妥善地设置好制作台。
Pay attention to the quality, presentation and flavour.
注重食品的质量，摆盘呈现方式及味道。
Make sure that food is tasty, tempting presentation, fresh and safe.
确保食品新鲜美味，可口诱人，卫生安全。
Make sure all food is prepared by recipes.
确保所有食品严格按照配方制作。
Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷冻食品时必须戴手套。
Wash hands before entering the kitchen or returning to work station.
进入厨房及回到操作台前先洗手。
Implement proper food preparation procedures and storage standards.
履行正确的备菜程序与贮藏标准。
Follow the principle of food use-First in first out.
遵循先进先出的食品使用原则。
Maintain purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
Apply for proper materials according to needs and instructions.
根据需要和指示，做好适当的物料申请。
All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或Support the Food and Beverage department's procedures for waste control.
支持餐饮部的各项程序对浪费的控制。
Conduct reasonable control of raw materials.
进行合理的原料控制。
Follow proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
Take temperature checks as required and keep record on the company standards sheets.
按要求检查温度并做好相关记录。
Use the cutting board correctly according to HACCP instructions at all times.
根据HACCP的指示，正确使用砧板。
Implement and follow HACCP system and correct Hygiene and Safety Standards.
实施及遵照HACCP系统执行正确的卫生和安全标准。

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