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崗位職責/職位描述

根據不同的要求，切配各種肉類和蔬菜；

Cuts various meats and vegetables as per established specification.

根據菜單和客人的數量來烹制食品；

Cooks foodstuff in quantities according to menu and number of persons to be served.

從倉庫領取原料并保存好記錄；

Collects supplies from stores and keeps records and accounts.?

組織干貨及蔬菜的儲存；

Organizes the storage of dry goods and vegetables.

一貫向客人提供高品質并展現餐廳理念的食物；

Prepares food that is consistent in quality, and reflects the style of the outlet concept；

嚴格執行食品分攤政策以控制成本；

Strictly adheres to the food apportionment policy to control costs.?

嚴格遵照食品準備及制作方法、分量和裝飾的要求，以確保食物是按預先設計而制作的；

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.?

保持廚房的干凈整潔及嚴格遵守酒店的衛生標準；

Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.?

始終保持廚房里所有設備干凈整潔；

Maintains the cleanliness of all kitchen equipment at all times.?

及時報告任何食品加工設備的故障；

Reports any malfunction or breakdown of food production machine in a timely manner.?