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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。

Organises 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烹飪的方法、食物的分量規格及食物的裝飾要求，確保食物按照規定標準準備。

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并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.

§? 始終保持廚房所有設備的干凈整潔。

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.

§? 嚴格遵守與執行酒店食品安全管理體系的要求，日常操作符合酒店以及當地政府的要求。

Strictly adheres to the food safety management system requirements, accord with
the hotel and local government requirements in daily operations.