高级厨师 - 西饼房 Demi Chef - Pastry&Bakery

1.根据不同的要求，切配各种肉类和蔬菜。
Cuts various meats
and vegetables as per established specification.
2.根据菜单和客人的数量来烹制食品。
Cooks foodstuff in
quantities according to menu and number of persons to be served.
3.从仓库领取原料并保存好记录。
Collects supplies
from stores and keeps records and accounts.
4.组织干货及蔬菜的储存。
Organises the
storage of dry goods and vegetables.
5.一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food that
is consistent in quality, and reflects the style of the outlet concept.
6.严格执行食品分摊政策以控制成本。
Strictly adheres to
the food apportionment policy to control costs.
7.严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。
Strictly adheres to
the methods of food preparation and cooking, sizes of portions, and garnishing
of foods to ensure food is prepared in prescribed manner.
8.保持厨房的干净整洁并严格遵守酒店的卫生标准。
Maintains the
cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
9.始终保持厨房所有设备的干净整洁。
Maintains the
cleanliness of all kitchen equipment at all times.
10.及时报告任何食品加工设备的故障。
Reports any
malfunction or breakdown of food production machine in a timely manner.
11.严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求
Strictly adheres to the food safety management system requirements, accord with
the hotel and local government requirements in daily operations.