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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.