员工餐厅厨师

· To ensure the good co-ordinate of orders.
· 保证与上级有良好的沟通。
· To monitor the quality and quantity of all food items being served.
· 控制好产品的质量和数量。
· To monitor correct quality and quantity of all foods received for kitchen.
· 控制好厨房收货的质量和数量。
· To ensure that no reusable foods are not wasted.
· 保证未变质食物不被浪费。
· To have a complete understanding and to follow up on hotel policiesrelating 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。
· To respect the Staff Restaurant Chef organization.
· 尊重员工餐厅厨师长运作方式。
· To check all employees regularly for cleanliness appearance and awarenessof pride in their personnel hygiene and in their uniforms.
· 按时检查员工外表清洁，个人卫生和制服。
· To have cleanliness appearance as well as a good hygiene and some cleanuniform.
· 良好的个人卫生及仪容仪表和在干净的制服。
· To maintain a good communication with all other staff.
· 保持与其他员工良好的沟通。
· To keep Staff Restaurant Chef and Chef de Partie of all items of interest.
· 协助员工餐厅厨师长和主管了解所有工作项目。
· To complement and maintain quality standards as they relate to sanitationand cleanliness.
· 完善和维持与卫生清洁有关的质量标准。
· Helps wherever required as per Staff Canteen Chef.
· 在厨师长和与员工需要时提供帮助。
· To ensure all operating equipment / furniture are in good condition.
· 确保所有设备器运营良好。
· Maintains the highest standard of personal professional image, conduct,knowledge and skills related to the job responsibility.
· 维护最高的专业个人形象。
· Maintains professional businessconfidentiality.
· 保护商业机密。
· Performs any other duty as assigned by the Department manager.
· 执行任何工作任务都像执行部门经理下达的任务一样。