西饼房高级厨师 Demi Chef de Partie-Pastry

Cooksfoodstuff in quantities according to menu and number of persons to be served.
根据菜单和客人的数量来烹制食品。
Collectssupplies from stores and keeps records and accounts.
从仓库领取原料并保存好记录。
Strictlyadheres to the food apportionment policy to control costs.
严格执行食品分摊政策以控制成本。
Strictlyadheres to the methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
严格遵照食品准备及制作方法、分量和装饰的要求，以确保食物是按预先设计而制作的。
Maintainsthe cleanliness of the kitchen and strictly adheres to the Hotel Hygienepolicy.
保持厨房的干净整洁及严格遵守酒店的卫生标准。
Maintainsthe cleanliness of all kitchen equipment at all times.
始终保持厨房里所有设备干净整洁。
Reportsany malfunction or breakdown of food production machine in a timely manner.
及时报告任何食品加工设备的故障。
Preparesfood that is consistent in quality, and reflects the style of the outletconcept.
一贯向客人提供高品质并展现餐厅理念的食物。