中厨房凉菜厨师 Cold Dish

1.Adhere to the company’s policy relating to the Ritz Carlton Gold Standard.
遵守公司的政策和丽思卡尔顿酒店黄金标准。
2.To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
协助同事，提供团队支持，以增强团队合作精神，培养诚信，尊重，开放和信任的关系。
3.To report accidents and sickness immediately to the Chef de Partie, with clear and concise details as required.
出现事故立即报告。
4.To identify and request assistance prior to any breakdowns.
遇到任何故障之前要确定并请求协助。
5.To relay any breakdown related information immediately to the Chef de Cuisine,to enable root cause identification and eradicate re occurrences.
立即将故障相关信息传递给厨师长，以确定故障的根本原因并消除故障的再次发生。
6.To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
根据行业、公司或酒店的要求，积极响应部门职能的变化。
7.To be an ambassador of Lateral service for the team.
提供部门间的相互协作。
8.To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
全面理解并遵守公司的安全程序和操作政策。
9.To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
全面了解并遵守公司有关食品卫生和安全食品处理的政策。
10.To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
确保操作设备和厨房设备保持在良好的标准，尽量减少破损。
11.To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
确保任何运行设备的故障都立即通知厨师长，以便工程部门做出反应。
12.To follow all control and key procedures.
要遵循所有控制和关键的程序。
13.To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
确保所有“优质原料”按照F.I.F.O.的顺序准确订购、接收和储存。
14.To assist in the development of a safe and clean working environment.
协助发展安全及清洁的工作环境。
15.To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对物料的质量负责，确保所有食品符合订单、收货记录和采购规范。