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1. Cooks, prepares and bakes food for guests and associates as per the standard recipes.
根據標準食譜卡、為客人及員工準備和制作食品。
2. Does mise-en-place, prepares and serves all of foods.
做好所有食品的加工準備工作。
3. Controls cost by minimising spoilage, waste, and exercising portion control.
控制成本，盡量減少損耗，浪費和份量控制。
4. Handles machines, furniture, equipment, and utensils in the proper way and cleans them after use.
確保所有的機器設備及器具的清潔，并能在正常工作后及時清理。
5. Cleans refrigerators and worktables and ensures that the working area is clean at all times.
在任何時候都要保證冰箱和工作臺及工作區清潔，整齊。
6. Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, Fridge’s and freezers.
保證準確收貨和充足的庫存。
7. Attends training classes, staff meetings and makes suggestions for improvement.
出席培訓班，工作人員會議，并提出改進建議。