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崗位職責/職位描述

協助員工餐廳廚師長，為員工提供健康/衛生/多種花樣的食品。

Assists Employee Restaurant Chef de Cuisine to
provide healthy, hygienic, and diversified food for employees.

協助員工餐廳廚師長，根據員工提出的建議和意見，積極做好改進工作。

Assists Employee Restaurant Chef de Cuisine to
make positive improvements in accordance with suggestions from employees.

根據不同的要求，切配各種肉類和蔬菜。

Cuts and garnishes meats and vegetables.

根據菜單烹制食品。

Cooks dinners according to menus.

從倉庫領取原料并保存好記錄。

Receives source materials from store and
keeps record.

組織干貨及蔬菜的儲存。

Stores dry goods and vegetables.

嚴格執行食品分攤政策以控制成本。

Direct food apportionment policy to
control costs.

營運(續)

Operational (continued)

嚴格遵照食品準備及制作方法、分量和裝飾的要求，以確保食物是按預先設計而制作的。

Obeys 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及嚴格遵守酒店的衛生標準。

Keeps kitchen tidy and clean, and obeys
the hygiene standard of the hotel.

始終保持廚房里所有設備干凈整潔。

Ensures the work place is tidy and
clean.

及時報告任何食品加工設備的故障。

Timely report any breakdown from food
processing machines.