米其林中厨房冷菜厨师

Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager执行其主管或经理所指示委派的所有任务。Assists Chinese Executive Chef and Cold Dish - No.1 with kitchen operations as necessary. Carry out precise and clear direction from Chinese Executive Chef from recipes, systems, general standards and quality control in order to ensure best guest satisfaction.协助行政总厨及一级冷房厨师维持厨房的运营。执行行政总厨精确及明确的指示，从配方、系统到整体标准和质量控制，来确保最高的顾客满意度。Performs all duties of kitchen colleagues as required.履行厨房同事的职责。Follow direction of Hygiene Officer and local Hygiene Bureau as well as HACCP in order to ensure best production and high level of hygiene in order to avoiding cross infection at all times. Recognizes superior quality products, presentations and flavor.根据卫生主任，卫生局及 HACCP 的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。Maintains purchasing, receiving and food storage standards.坚持执行采购，收货及食品贮藏的标准。Ensures compliance with all local and national (Health Department) regulations.确保遵守当地政府及国家（卫生部门）的规定。Supports procedures for food & beverage portion and waste controls.协助对食品及饮料份量及浪费的控制。