No.1 Chopper头砧

1、Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴
2、Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望
3、Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
4、Trains commis chefs, apprentices and interns to a high standard.
培训厨师，厨工及实习生，以提高其工作标准。
5、Attends meetings and briefings for kitchen talent.
参加厨房的会议及例会。
6、Helps conduct inventories.
协助进行库存盘点。
7、Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
8、Respects the instructions and safety guidelines for the equipment used.
严格遵照说明及安全指南使用指南，操作厨房设备。
9、Develops team spirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队积极性
10、Cleanliness of work area
工作区域的清洁