日厨厨师

1.Contribute to overall operational efficiency by performing relevant duties as assigned.
按照要求履行工作职责，并尽自己的所能提高工作效率。
2.Contribute to overall operational efficiency by performing relevant duties as assigned. 
当分配做其他相应的工作时，能够尽自己所能。 
3.Take responsibility to be a commisⅡ. 承担做为厨房领班的责任。
4.Delegate work to the Commis assigned to him.带领厨师工作。
5.Stock food items neat in shelves and fridges. 把食品整齐摆放在货架上和冰箱内。 
6.Keep the section that he is assigned to in good working order. 
保持本部门工作场地干净、整齐。 
7.To report regularly on the happenings within the section. 对本岗位发生的事情作常规汇报。
8.Ready at workstation 15 minutes before designated work time.
在正式上班前的15分钟做好准备工作。
9.Wearing proper uniform and nametag. 正确穿着制服并佩戴工牌。 
10.Looks tidy and well groomed.  仪容仪表整洁。 
11.Adhere to the hygiene standards of Renmin Square Hotels Xi’an. 
遵守西安雅高人民大厦的卫生标准。 
12.Check all the stationery and equipment at workstation. Ensure it is ready and in good order or condition. 检查工作区域的工作用品。要确保所有的物品按需放置有序。
13.Read the logbook. 阅读交班记录。
14.Alert in energy saving. 注意节约。