§ 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.
§ 从仓库领取原料并保存好记录。
Collects supplies from stores and keeps records and accounts.
§ 组织干货及蔬菜的储存。
Organises the storage of dry goods and vegetables.
§ 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.
§ 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.
§ 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.
§ 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.
§ 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.
§ 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.
