·? ? ? ? ?Check the place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
檢查所有食物,確保其達(dá)到預(yù)計(jì)的水準(zhǔn),新鮮,分盤,根據(jù)HACCP的指示正確儲(chǔ)存。
·? ? ? ? ?Train talents according to ACCOR Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.
向人才培訓(xùn)雅高的標(biāo)準(zhǔn),HACCP以及當(dāng)?shù)氐男l(wèi)生標(biāo)準(zhǔn),并確保其時(shí)刻達(dá)到標(biāo)準(zhǔn)。
·? ? ? ? ?Food cooked in lives stations in front of the guests or for special a la carte is cooked perfectly, hot and in the stipulated time.
確保現(xiàn)場(chǎng)制作的食物和單點(diǎn)的食物完全按食譜規(guī)定的時(shí)間和配方制作。
·? ? ? ? ?Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干凈”的原則,隨時(shí)保持工作區(qū)域干凈整潔。
·? ? ? ? ?Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
知道如何預(yù)防工作事故,確保安全工作生產(chǎn),以實(shí)現(xiàn)零事故之目標(biāo)。
·? ? ? ? ?Be able to work in another area when needed and take part in cross training when directed.
按要求,參加崗位交叉培訓(xùn),需要時(shí)能調(diào)至其他部門協(xié)助工作。
·? ? ? ? ?Proper requisitioning to be done as per requirement and usage of Material Control to be followed as per guidelines.
根據(jù)需要和指示,做好適當(dāng)?shù)奈锪仙暾?qǐng)。