TMK Commis 员工餐厅厨师

• Cook team member meals during mealtimes according to the menu.
按照既定菜单，准时为员工制作员工餐食
• Monitor the quality and quantity of all food items being served.
控制好产品的质量和数量
• Ensure that the kitchen receives the correct quality and quantity of all food.
控制好厨房收货的质量和数量
• Ensure that food is not wasted nor reused.
保证未变质食物不被浪费
• Have a complete understanding of and follow-up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
• Respect the Team Member Restaurant’s Head Chef and organization.
尊重员餐厨师长的运作方式
• Maintain a clean appearance as well as good hygiene and clean uniforms.
良好的个人卫生及仪容仪表和干净的制服