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崗位職責/職位描述

1.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.

2.從倉庫領取原料并保存好記錄。

Collects supplies from stores and keeps records and accounts.

3.組織干貨及蔬菜的儲存。

Organises the storage of dry goods and vegetables.

4.一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.

5.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.

6.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.