三砧板

MAJOR
RESPONSIBILITIES主要职责:
1. Follow the posted schedule and report at workstation on time.
根据排版表准时出勤。
2. Follow set up and break down procedure that was set by the kitchen
management.
服从厨房相关的布置程序。
3. Maintain good quality and presentations by follow the use record and
recipes.
依照配方表和烹饪说明保持食品的高质量和出品。
4. Follow safety and energy conservation procedure.
执行安全和和节能规程。
5. Report any hazard condition to supervisor or manager.
一旦发生事故或险情立即报告主管或经理。
6. Follow food protection techniques, to include keep hot food at 60 C,
cold food at 4 C or below, cover, dating and rotation.
执行食品安全卫生程序，包括热食温度保持在60摄氏度以上，冷食温度保持在4摄氏度以下，密闭保存等。
7. Assist attendant to complete the assigned tasks.
协助服务员完成工作。
8. Be able to operate kitchen equipment and tools.
能够使用厨房设备和工具。
9. Perform any reasonable request made of management which is not life
threatening or against the law
在不违法的前提下，完成管理层的指示。
Specific Duties
工作任务:
1. Maintain food quality and service in accordance with standardized
company recipes and procedures.
依照酒店的标准和程序，保持高质量的食品和优质的服务。
2. Keep the Executive Chef informed of all pertinent information regarding
the preparation kitchen, through the Sous Chef or Chef de Partie.
通过厨师长或厨师领班向总厨汇报相关厨房工作。
3. Keep all production charts properly filled out and use all charts as
per SOP.
根据运作标准，确保所有相关记录表格都填写无误。
4. Conduct daily taste panel with the first cook
每天第一件事就是组织试菜。
5. Attend all associate Meeting, and come up with suggestion for solving
problems
出席所有的员工会议，并为解决问题提出建议。
6. Strictly practices and enforces the “clean as you go” policy.
严格遵守并执行“及时清理”政策。