厨师-悦阁厨房(扒房) Commis - Apartment 208 Kitchen

§ 根据不同的要求，切配各种肉类和蔬菜。
Cuts various meatsand vegetables as per established specification.
§ 根据菜单和客人的数量来烹制食品。
Cooks foodstuff inquantities according to menu and number of persons to be served.
§ 从仓库领取原料并保存好记录。
Collects suppliesfrom stores and keeps records and accounts.
§ 组织干货及蔬菜的储存。
Organises thestorage of dry goods and vegetables.
§ 一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food thatis consistent in quality, and reflects the style of the outlet concept.
§ 严格执行食品分摊政策以控制成本。
Strictly adheres tothe food apportionment policy to control costs.
§ 严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。
Strictly adheres tothe methods of food preparation and cooking, sizes of portions, and garnishingof foods to ensure food is prepared in prescribed manner.
§ 保持厨房的干净整洁并严格遵守酒店的卫生标准。
Maintains thecleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
§ 始终保持厨房所有设备的干净整洁。
Maintains thecleanliness of all kitchen equipment at all times.
§ 及时报告任何食品加工设备的故障。
Reports anymalfunction or breakdown of food production machine in a timely manner.
§ 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements,accord with the hotel and local government requirements in daily operations.