西厨热菜厨师/肉房厨师

RESPONSIBILITIES AND MEANS:
工作职责
- Under the leadership of west kitchenchef, according to the provisions of the dishes cooked all kinds of dishes,ensure product quality.
- 在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。
- According to west kitchen chef kitchendivision of labor, large banquet, cocktail party food production task..
- 按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。
- Familiar with diet job specificationsand requirements, grasp the quality of the dishes of various operatingtechnology requirements.
- 熟悉饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。
- Responsible for the post of thesecurity check.
- 负责本岗位的安全检查。
- Follow the food preservation methods,including keep hot food in 60 degrees Celsius, cold food at 4 degrees Celsiusor below. Cover, date, use food in accordance with the order..
- 遵循食物保存方法，包括保持热的食物在60摄氏度，冷得食物在4摄氏度或 以下。盖子，日期，按照顺序使用食物。
- Keep the cabinet table clean, neat,kitchen utensils and appliances
- 保持橱台的干净、整洁，厨具齐备。
- Obtains beverage requisitions and barsupplies from storeroom.
- 从仓库领取所需物品。
- Follows correct sequence standard ofsanitation and hygiene.
- 按照正确的程序及卫生标准来工作。
- During the business and at the end ofthe cabinet table clean. Put the garbage bags and empty bottles to theappointed place and the rest of the trash.
- 在营业期间及结束时保持橱台的清洁。把垃圾袋和空瓶子及其它废物送到指定的地点。