热菜厨师

Responsible for the preparation of menus under the direct supervision of the demi Chef de partie, taking into consideration of the following: -
在西餐领班的指导下，负责菜单的准备工作，并考虑以下各项：
Potential costs潜在成本
Inspects, when requested by demi chef de partie, perishable food items received for quality control.
根据西餐领班的要求，检查购入易损货物的品质。
Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
Check fridge and products thoroughly to avoid spoilage.
为避免食品变质，要彻底检查冰箱。
To have a complete understanding and to follow up on policies relating to fire, hygiene,
health and safety.
对的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
确保并维持质量标准，如卫生及清洁标准