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崗位職責(zé)/職位描述

1.Operate all utensils and machinery in his assigned section. 

能夠操作本部門所有的機(jī)器及設(shè)備。                                 

2.Train subordinates continuously in order to upgrade quality and production in a professional way.

不斷地培訓(xùn)員工，便提高出品的質(zhì)量。

3.Check stock and products. 

檢查存貨及成品。 

4.Check food items prepared by his subordinates and correct any mistakes immediately. 

檢查所有食品的準(zhǔn)備情況，發(fā)現(xiàn)問題，馬上糾正。 

5.Have knowledge of all cooking ingredients, techniques, preparation and equipment in his sections. 

清楚所有食品的配料、技巧、烹飪方法及設(shè)備等方面的知識(shí)。 

6.Ready at workstation 15 minutes before designated work time.

 在正式上班前的15分鐘做好準(zhǔn)備工作。 

7.Check fridges and area thoroughly to avoid spoilage.

為防止食品變質(zhì)，要全面檢查冰箱及工作場(chǎng)地。

8.Wearing proper uniform and nametag. 

正確穿著制服并佩戴工牌。

9.Looks tidy and well groomed. 

儀容儀表整潔。 

10.Adhere to the hygiene standards of Renmin Square Hotels Xi’an. 

遵守西安雅高人民大廈的衛(wèi)生標(biāo)準(zhǔn)。

11.Check all the stationery and equipment at workstation. Ensure it is ready and in good order or condition.

檢查工作區(qū)域的工作用品。要確保所有的物品按需放置有序。 

12.Read the logbook. 

閱讀交班記錄。 

13.Alert in energy saving. 

注意節(jié)約。