免费精品国产一区二区三区麻豆,国产久久在线观看,欧美激情视频一区二区,亚洲天天鲁鲁在线观看,国产亚洲精品色一区二区,久久水蜜桃精品一二区,台湾综合婷婷一区二区三区,草色五月天,欧美精品久久久久99毛片

1. To work as directed from their supervisors. 完成主管交辦的工作。 2. Make sure that food is tasty, attemptingpresented, fresh, correct portioned and safe.確保食品新鮮、配料恰當(dāng)、色香味俱全、安全食用。 3. Buffet food is delivered on time, 15 minutes,before opening the restaurant or banquet function. 餐廳營(yíng)業(yè)或者宴會(huì)開(kāi)始前15分鐘確保自助餐一切就緒。 4. That mise en place is fresh, correct size,portioned and according to business. 新鮮、配料比例適當(dāng)，并且符合客人口味。 5. Will learn and execute the 70 point hygienestandards at all times. 隨時(shí)學(xué)習(xí)并且貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)70條。 6. Wash hands before entering the kitchen orreturning to work station. 進(jìn)入廚房及回到操作臺(tái)前先洗手。 7. Train subordinates with Marriott standards andassures that it meet all times. 向員工培訓(xùn)萬(wàn)豪的標(biāo)準(zhǔn)，確保隨時(shí)達(dá)到標(biāo)準(zhǔn)。 8. A la carte food is cooked perfectly right, hotand in the stipulated time. 確保單點(diǎn)食品完全按食譜規(guī)定的時(shí)間和配方制作。 9. Proper handling of equipment. 正確使用設(shè)備。 10. Take temperature checks as required and keep record. 檢查溫度情況，并且做好記錄。 11. Follow “Clean as you go” policy and keep workarea 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。 12. All food items must be covered with cling film(or proper lid), dated, labeled and initialed by person who made it or used itfirst.所有食品必須用保鮮膜（或大小適當(dāng)?shù)纳w子）封好保存，由制作者或最初使用者制作標(biāo)簽、標(biāo)明日期。 13. If sick, report immediately to your supervisor. 一旦生病，立即告知主管。 14. Make sure production charts are closely followedand adhered to. 嚴(yán)格按照生產(chǎn)操作流程制作食品。 15. Cold food for straight consumption is handledwith gloves at all times. 取用直接食用的冷凍食品時(shí)必須戴手套。 16. Usage of right chopping boards is maintained at all times.一貫正確使用砧板。 17. Time card must be punched in and out. 出入酒店必須考勤。 18. No associate to be on the property after workinghours without authorization. 未經(jīng)許可，任何員工下班后不得在酒店逗留。 19. Attends the daily 15 minute training session. 參加每天的15分鐘培訓(xùn)。 20. Set up station properly and on time for eachservice period. 每次上菜前，及時(shí)清理工作臺(tái)。 21. Make sure all food is prepared by recipesdesignated by supervisor. 嚴(yán)格按照主管開(kāi)出的食譜制作食品。 22. Inform supervisor of any problems or complaintswhen they arise. 遇有問(wèn)題或投訴，立即告知主管。 23. Be able to work in another area when needed andtake 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。 24. Food in fridges to be checked on the beginningof every shift and container be changed.在每次交班前檢查冰箱內(nèi)的食品，并且更換盛器。 25. Proper requisitioning to be done as per requirement. 根據(jù)需要，填好進(jìn)料單。 26. Attend and conduct training sessions asrequired. 根據(jù)需要參加并且開(kāi)展培訓(xùn)。 27. Coordinate with concerned departments for anyissues which may arise. 與有關(guān)部門合作解決問(wèn)題。 28. All meetings to be attended as required. 根據(jù)需要，參加所有的會(huì)議。 29. Get involved in buffet set ups and decorations. 參與自助餐的布置工作。 30. Follow hotel policy as laid out in associatehand book. 根據(jù)員工手冊(cè)貫徹酒店政策。 31. To assume other dutiesas delegated by Supervisor. 執(zhí)行主管安排的其他任務(wù)和職責(zé)。