员工餐厅厨师/主管Staff Restaurant Chef De Partie/Commis Chef

依照菜谱中份量和质量的标准烹调食品
Prepare food in accordance with portion and quality standards specified in recipes.
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures
根据标准食谱卡、为员工准备和制作食品
Cooks, prepares and bakes foodfor associates as per the standard recipes.
在准备和解释菜品时要指导下面的员工
Guides subordinates in thepreparation and presentation of dishes
遵守本部门的标准程序
Follows the outlined standardand procedures precisely.
保持高标准的个人卫生及形象
Maintain high standards ofpersonal hygiene, grooming and presentation.
确保正确安全的使用所有装备机器和工具
Ensures correct and safe use ofall equipment, machinery and tools.
高标准的保持工作区域储存区域保鲜及冷冻冰箱的卫生干净整洁
Always maintains high standardsof food hygiene, cleanliness and tidiness in the kitchen, storage, fridge’sand freezers.
保证准确收货和充足的库存
Makes sure that all food itemsare received, checked, and stored correctly.
保证所有的厨房设备正常工作如有问题马上报告
Ensures that all the kitchenequipment is in good working order and reports any faults or damage
参与培训员工
Participates in on goingtraining of subordinates.
参加相应级别的培训
Attends all scheduled training at his, her level.
保持安全可靠的工作环境
Maintains a safe and secure working environment.
采取行动排除危险,向上级或经理报告危险隐患
Initiates action to correct a hazardous situation and notifysupervise/managers of potential danger.
坚持和保证遵守所有的政策程序
Adheres and ensures that all policies and procedures
在团队内有效的工作
Works effectively to promote harmony and teamwork
在厨房运作方面支持厨师长工作，保证提供高效率的服务
Support the Sous Chef in the overall smooth operation of the kitchenensuring prompt service at all times.
执行由上级领导布置的工作
Carry out other tasks as directed by your immediate supervisor.