肉房主管 Chef Butcher

1. Cuts meats to correct portionsize
将肉进行适当切割。
2. Properly wraps meats and fishto preserve and protect the product.
正确的包装肉类和鱼类存储和保护产品。
3. Complete opening and closingduties and checklists.
完成开始和结束工作及检查单。
4. Maintain sanitation standardsin the food prep areas that meet the state and local Health Board inspectionand hotel requirements.
保持食品准备区的卫生标准达到国家和地方卫生局的检查标准和酒店的要求。
5. Maintains high standards ofpersonal hygiene
保持高标的准个人卫生。