员工厨房厨师 (Cateen Cook)

1. Reportall challenges and failures of machinery, tools or equipment’s and follow up.
及时汇报并跟进设备用具的维护状况，及时报损及跟进维护和维修。
2.Liaiseand communicate with other Chef De Parties and Section leaders on any inter departmentalrequirements.
与其他厨师主管和部门主管及时沟通与联系以保持档口间工作协调一致。
3.Attendall training sessions deemed suitable by the Department Head.
及时参加与本职位相关的培训。
4.Attend inter section communication meetings as required for a transparent information exchange.
参加本厨房部门每日例会
5. Perform any other reasonable dutiesas required by the department head
承担上级安排的其他合理工作安排.
6.Ensure any out of stock items are being immediately reported.
检查本部门所有冷藏库，冷冻库，干货仓储状况，并维持流转。任何沽清项目应及时上报。
7.Bepresent and hands on in preparation and presentation of foods as required.
必须直接参与菜品的备料，加工和装盘。
8. The Cook is assisting the Chef De Partie with the production and qualitycontrol of all foods prepared in his/her respective area section.
厨师协助厨师主管在其各自责档口内完成所有食物准备工作及食物出品质量控制
9.To be aware of and comply with relevant local Food code.
知道并遵守本地食品法律及其规定。
10.Performany other reasonable duties as required by the department head
根据上级要求及工作需要调整工作职责范围。