员工餐厅厨师Staff canteen Kitchen Commis

一、食品制作 Food Cook
根据每周菜单制作出高质量的饭菜。
Making high qulity food according to the menu.
确保员工在生产食品，操作设备和使用餐具时遵守安全卫生程序。
Ensure that staffs follow the hygiene and sanitation procedures when handling food / equipment/ utensils.
二、清洁卫生 Cleanliness
厨房内的清洁卫生 。The cleaning of an hygienic kitchen.
员工餐厅及设备的清洁。Engages in the cleaning of staff canteen and equipment.
三、成本控制 Cost Control
确保设备正常使用和清洁，以延长设备使用寿命，防止损害。
Ensure proper use and cleaning of equipment in order to prolong the use and prevent damage.
节约纸张，食品，和水电的用量。
Practice economy where food, paper supplies, electricity and water areconcerned.
严格控制食品的分量和浪费，确保食品毛利。
Maintain strict control on food portioning and wastage, ensuring gross food.
四、仪表 Grooming
确保仪表整洁，职业化，符合酒店的仪表标准要求。
Ensure a clean, professional appearance according to hotel grooming standards.