炉灶主管

1. Followthe posted schedule and report at workstation on time.
根据排版表准时出勤。
2. Followset up and break down procedure that was set by the kitchen management.
服从厨房相关的布置程序。
3. Maintaingood quality and presentations by follow the use record and recipes.
依照配方表和烹饪说明保持食品的高质量和出品。
4. Followsafety and energy conservation procedure.
执行安全和和节能规程。
5. Reportany hazard condition to supervisor or manager.
一旦发生事故或险情立即报告主管或经理。
6. Followfood protection techniques, to include keep hot food at 60 C, cold food at 4 Cor below, cover, dating and rotation.
执行食品安全卫生程序，包括热食温度保持在60摄氏度以上，冷食温度保持在4摄氏度以下，密闭保存等。
7. Assistattendant to complete the assigned tasks.
协助服务员完成工作。
8. Beable to operate kitchen equipment and tools.
能够使用厨房设备和工具。
9. Performany reasonable request made of management which is not life threatening oragainst the law
在不违法的前提下，完成管理层的指示。