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1.To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
要有 一个完整的认识,并遵守公司的政策有关食品卫生和食品安全操作规范。
2. To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
要协助编写和更新的相关部分部门操作手册。
3. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
与管事部经理,以确保高标准的洁净度维持在厨房里的所有领域,如机械,小型厨房设备,地板和冰箱。
4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
要确保经营及厨房设备保持一个良好的标准与最低破损。
5. To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.
要确保适当的工作订单完成修复烹饪设备和雄厚的跟进,以确保最佳的操作设备。
6. To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对传入的农产品的质量承担责任,确保所有食品类商品是按照顺序表,记录和采购规格。
7. To coordinate with the Executive Chef and the Director of Catering any special functions regarding food preparation and presentation, including additional costs.
为了协助的中餐行政厨师长,行政副厨师长的,沟通和委托生产排程的一天,核对数量,以将生产从预测和第二天的操作,清晰,简明的细节队,并跟进。
8. Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
规划和实施有效的食品促销活动,协调的食品和饮料推广的日历。
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