No.2 Demi Chef打荷

1、Finish the work according to the head’s mission.
按照上属的指令，完成工作。
2、sponsible for the setup and outlet by order
负责所要经过后锅出品的菜式的摆设造型，并按单次序出菜
3、onduct the preparation of all the dishes and needed sauce.
负责做好各种菜式的准备工作及所需的酱料。
4、aster vessels for each dishes, breaded, skewer, stuffed, roulade and sculpt.
掌握各种菜式的装载器皿、和上粉、穿、酿、卷等工作和造型.
5、Keep the assigned section in good working order and comply to food safe regular.
负责己范围内的清洁卫生，严格按食品卫生法操作。
6、Use safe manual handling techniques and practice safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.
遵循雅高健康、安全和环境政策，养成使用安全操作手册和安全操作的工作习惯，维 护程序，减少对环境的 影响和防止污染。