日厨主管

1.Operate all utensils and machinery in his assigned section. 
能够操作本部门所有的机器及设备。                                 
2.Train subordinates continuously in order to upgrade quality and production in a professional way.
不断地培训员工，便提高出品的质量。
3.Check stock and products. 
检查存货及成品。 
4.Check food items prepared by his subordinates and correct any mistakes immediately. 
检查所有食品的准备情况，发现问题，马上纠正。 
5.Have knowledge of all cooking ingredients, techniques, preparation and equipment in his sections. 
清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。 
6.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。 
7.Check fridges and area thoroughly to avoid spoilage.
为防止食品变质，要全面检查冰箱及工作场地。
8.Wearing proper uniform and nametag. 
正确穿着制服并佩戴工牌。
9.Looks tidy and well groomed. 
仪容仪表整洁。 
10.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。
11.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。 
12.Read the logbook. 
阅读交班记录。 
13.Alert in energy saving. 
注意节约。