Commis-Pastry/Bakery

Summary

*营运

Operational

 根据不同的要求，切配各种肉类和蔬菜。

Cuts various meats and vegetables as per established specification. 

 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.