About The Role

Cooks, prepares and bakes food for guests and associates as per the standard recipes. 根据标准食谱卡、为客人及员工准备和制作食品。 2. Follows the outlined standard and procedures precisely. 遵守本部门的工作标准及工作流程。 3. Maintain high standards of personal hygiene, grooming and presentation. 保持高标准的个人卫生及形象。 4. Ensures correct and safe use of all equipment, machinery and tools. 确保正确安全的使用所有装备、机器和工具。 5. Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, Fridge’s and freezers. 高标准的保持工作区域、存储区域、保鲜及冷冻冰箱的卫生、干净整洁。 6. Makes sure that all food items stored correctly. 保证准确收货和充足的库存。 7. Ensures that all the kitchen equipment is in good working order and reports any faults or damage to supervisor. 保证所有的厨房设备正常工作如有问题马上报告。 8. Attends all scheduled training at his, her level. 餐加所有相应级别的培训。 9. Maintains a safe and secure working environment. 保持安全可靠的工作环境。 10. Initiates action to correct a hazardous situation and notify supervise/managers of potential danger. 采取行动排除危险,向上级或经理报告危险隐患。 11. Adheres and ensures that all policies and procedures, and Staff handbook regulations are abided by. 坚持和保证遵守所有的政策程序，和员工手册之规定。 12. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. 根据HACCP指南，在正确的温度下准备所有有潜在危险的食物。 13. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. 遵循适当的个人卫生程序，以确保为客人提供的食物是安全的，包括在处理食物前消毒双手，戴上帽子/发网和合适的鞋。 14. Ensure the quality of the food items and notify manager if a product does not meet specifications. 确保食品的质量，如果产品不符合规格，通知经理。 15. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. 监控准备的食物的数量和份量，以控制食物浪费，并确保好的食物不会被扔掉。

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打荷/Distributor

About The Role