西厨房厨师 Western Kitchen Commis

1.  Make sure that food is tasty, attempting presented, fresh, correct portioned and safe 
     确保食品新鲜美味，可口诱人并且配料合理
2.  Wash hands before entering the kitchen or return to work place       进入厨房及回到操作台前先洗手
3.  Follow “Clean as you go” policy and keep work area clean at all times 
     遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁
4.  Buffet food is delivered on time 
     按时为客人准备好自助餐食品
5.  That mise en place is fresh, correct size, portioned and according to business 
     依照客人要求调配、摆放食品，大小适中，新鲜可口