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崗位職責(zé)/職位描述

Cuts various meats and vegetables as per established specification.

根據(jù)不同的要求，切配各種肉類和蔬菜。

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

根據(jù)菜單和客人的數(shù)量來(lái)烹制食品。

Collects
supplies from stores and keeps records and accounts.

從倉(cāng)庫(kù)領(lǐng)取原料并保存好記錄。

Organises the storage of dry goods and vegetables.

組織干貨及蔬菜的儲(chǔ)存。

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

一貫向客人提供高品質(zhì)并展現(xiàn)餐廳理念的食物。

Strictly adheres to the food apportionment policy to control costs.

嚴(yán)格執(zhí)行食品分?jǐn)傉咭钥刂瞥杀尽?/p>

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.

嚴(yán)格遵照食品準(zhǔn)備及制作方法、分量和裝飾的要求，以確保食物是按預(yù)先設(shè)計(jì)而制作的。

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

保持廚房的干凈整潔及嚴(yán)格遵守酒店的衛(wèi)生標(biāo)準(zhǔn)。

Maintains the cleanliness of all kitchen equipment at all times.

始終保持廚房里所有設(shè)備干凈整潔。

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

及時(shí)報(bào)告任何食品加工設(shè)備的故障。