西式宴会厨房领班/一级厨师 Banquet Kitchen Demi Chef/Commis I

·Check the mise en place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。
· Food cooked in lives stations in front of the guests or for special a la carte is cooked perfectly, hot and in the stipulated time.
确保现场制作的食物和单点的食物完全按食谱规定的时间和配方制作。
·Equipment to be handled with care and according to safety instructions at all times.
根据安全指示小心使用所有的设备。
·Take food temperature checks as per guidelines and keep record.
根据指示检查温度情况，并且做好记录。
·Set up working station properly and on time before each service period.
每次营业前，妥善地设置好制作台。
·Make sure all food is prepared according to recipes prepared by the department head.
严格按照厨房主厨开出的食谱制作食品。