二烧味

§ Prepares market list, indicating type of food items quality and quantity. 填写采购单，注明食物的名称质量和数量。 § Receives function sheet from and schedule preparation of food. 根据预订单及附表准备食品。 § Checks and approves time schedules prepared by the different chefs. 根据时间和需求安排不同的厨师工作。 § Ensures that all foods prepared are served according to international hotel standards. 按照国际饭店的标准准备所有的食品。 § Educates the Chefs in hygiene regulations, maintain hygiene control and standard. 教育厨师卫生法规，保持卫生管理和标准。 § Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections. 培训，指导和评估厨房人员的表现，根据技能合理调动厨师的岗位。 § Ensures l expatriate staff is working within specified objectives. 确保外籍工作人员工作在指定的目标。 § To notify the Executive Chef of any unusual occurrences in the food production area Brief Executive Chef on kitchen operations during his absence. Making use of daily diary Be very careful to prevent the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation of food. 在厨师长不在的时候，向厨师长汇报厨房的运作情况。每日查看登记日志，防止在任何食物场所使用变质或受污染的产品，并防止生病或感染的员工参与食物准备。 § Assist other departments’ job when hotel needed. 在需要时，协助其他部门工作。