西厨厨师

Ensure that related products delivered are labeled correctly at any time.确保全日制厨房相关货物任何时候都有正确的标签说明。When the food is ready to be transported to the kitchen or the dining room, the corroded food has been treated.当在准备将食物运送到厨房或者餐厅前，确保腐蚀的食物已经被处理掉。Transport food to the kitchen only in hotel color coded containers and not in supplier’s delivery boxes运送食物到厨房时，只能使用酒店指定的周转箱，不能使用供应商的送货箱。Take temperature checks as required and keep record on the company standards sheets as required.按要求检查温度，并记录在公司标准表格上。Store the dry food according to First In First Out policy and rotation.存放干货时要遵循先进先出的政策。Wash hands before entering the kitchen and working area.在进入厨房和工作区域前洗手。Keep working area clean at all times.保持工作区域清洁。Operate the equipment correctly, report damage or maintenance requirements.正确操作设备，报告损坏或维修要求。Prepare the storage space for the order on time.为按时到的订单准备存储空间。Food for straight consumption is handled with gloves at all times.直接食用的食品在任何时候都要用手套处理。Attend the daily briefing.参加每天的例会。Notify the boss in time if there are any questions or complaints.如有任何问题或投诉出现及时通知上司。Be able to work in other departments or take part in interdepartmental training when required.在需要时能在其他部门上班或参加跨部门培训。Report to the superior before leaving the working area for any reason.因任何原因离开工作区域时需报告上司。If sick, report immediately to the superior.如果生病， 及时通知上司。Switch off all unnecessary equipment at the end of work.结束工作时关闭所有不必要的设备。Breaks and meal periods should be in compliance with the hotel standards.休息和用餐时间需遵从酒店标准。All rules and regulations refer to colleague handbook.所有规章制度请参照员工手册。Be aware of accident prevention and help enforce safe working conditions to achieve the goal of zero accidents.了解事故预防并加强工作安全以达到零事故的目标。