岗位职责To produce foods in line with the quality and hygiene requirements负责将食品、原料加工成符合质量要求的菜肴和食品。To provide foods in accordance with the timeline in the staff canteen按时完成供餐任务，并为就餐员工提供优质的服务。Responsible for the cost of food lost and wastage.对食品物品的遗失、浪费所造成的损失负责。Stick to the hotel and departmental rules and regulations严格遵守饭店及部门内部的规章制度。Familiarity of food process. Not allow to cooking rot foods.熟悉并掌握食品的加工、制做和鉴别，对不符合要求及腐烂变质的食品不予以加工制做。Stick to the “Food Safety Code”在加工、制做食品时，要严格执行《食品卫生法》。Keep cleanliness &hygienic of working stations & equipments, i.e. woks, stoves, etc保持灶台、灶具及其它炊事用具机械设备的卫生，使之符合卫生区域要求。Record food and items stock issue食品、物品的领取要按当日食谱的数量及规定。Must ensure the quality of the food producing process食品的加工、制做要按操作规程，保质保量完成。To provide more varieties of food and good service to hotel staff在保证菜肴食品质量的前提下，保证饭菜的品种，为就餐人员提供优质的服务。Leave work station without notice and doing unrelated work is not allowed工作中不许擅离职守或做与工作无关的事情。Report on duty on time.按规定时间进入工作岗位，要求“三齐”上岗。Attending the pre-briefing and follow the supervisor’s work arrangements参加班前会议，听从领班的工作要求和安排。To check the cooking utensil before cook工作前，检查本岗位的炊具灶具设备是否正常，如有问题及时汇报。To issue stock in accordance with the monthly menu领料人员要将当月所需原料按食谱要求出库。加工食品时，要将上一班能够的粗加工原料按烹调要求进行再加工。Cleansing the cooking utensils before cooking制做食品前要将炊具灶具、设备进行清洁后上灶。To set up the food stage 5 minutes before the meal time.开餐前五分钟要将所需食品菜肴陆续上台，服务厨师要配合灶前烹调，以保证食品的陆续供应。To ensure the tempareture of the food每餐必须做到热菜热饭。To store the leftover properly制做完毕后，要将剩余食品按规定回库，回库前食品要覆盖保鲜膜，热食品要待冷却后方可回库。To clean the working stations after cooking, and checking all equipments ensure their working conditions工作完毕后，要立即清扫洗刷灶台、条案和调料盒，并检查各类设备是否处于完好安全状态，通过领班检查后方可离开。Food service permit or valid health/food handler card as required by local government agency.食品服务许可或当地政府规定的有效的卫生或食品上岗证。At least three years same or similar position working experience.至少三年相同或相近岗位工作经验。