1.清洗、消毒所有的餐具、厨具。
2.分类摆放所有的餐具、用具。
3.做好厨房日常卫生及计划卫生。
4.安全清洗、消毒厨房的所有设施设备。
5.随时保持所在区域干净整洁。
6.合理有效的使用各种清洁用品。
7.及时处理餐厨垃圾。
1. Clean and disinfect all tableware and kitchen utensils.
2. Classify all tableware and utensils.
3. Do a good job of kitchen daily hygiene and plan hygiene.
4. Clean and disinfect all facilities and equipment in the kitchen safely.
5. Keep the area clean and tidy at all times.
6. Reasonable and effective use of various cleaning supplies.
7. Dispose of kitchen waste in time.
He/she will work on the floor according to
standards and best practice, ensure that the environment is safe and clean.
He/she will abide with the instructions and laws issued by the Chinese
authorities, HACCP requirement and company’s set standards whichever is higher
in connection to food handling, hygiene and food storage.
按照相关标准程序完成日常工作,确保工作环境的安全与卫生。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品卫生安全要求及酒店相关规定。