中厨房上什2

MAJOR RESPONSIBILIES 责任概要: To No.1 Steamer in the daily operation to produce high quality products to their best knowledge and develop associates ranked below him, to follow hotel policies and procedures and work practice. 根据自己掌握知识协助主管制作美味可口的食品，同时注意培养发展比自己级别低的同事，严格遵守酒店各项规章制度。 SPECIFIC DUTIES 工作任务: 1. To work as directed from No.1 Steamer and his or her supervisors. 认真完成主管交办的工作。 2. Check daily the operation and inventory of the refrigerator. 每天检查检查冰箱的运行和存货情况。 3. Use all kinds of equipment, appliances and supplies correctly. 正确地使用各种设备、用具和用品。 4. Use all kinds of raw materials and seasonings correctly. 正确地使用各种食物原材料和调味品。 5. Strictly regulate the processing and storage of food. 严格监管食物的加工和存放。 6. Make sure production charts are closely followed and adhered to. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe. 严格按照生产操作流程制作食品。确保食品新鲜美味，可口诱人并且配料合理。 7. Regularly clean the refrigerator in the kitchen. 定期清洗厨房内冰箱。 8. Food in fridges to be checked on the beginning of every shift and container be changed if necessary. 每次交班前需检查冰箱内食物，并及时更换容器。 9. Follow “Clean as you go” policy and keep work area clean at all times. 遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁。 10. Will learn and execute the 43 point hygiene standards at all times. 认真学习并积极贯彻执行卫生标准43条。 11. Wash hands before entering the kitchen or return to work place. 进入厨房及回到操作台前先洗手。 12. Set up station properly and on time for each service period. 每次上菜前及时清理工作台。 13. Food for straight consumption is handled with gloves at all times. 取用直接食用之食品时须戴手套操作。 14. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期。 15. Usage of right chopping boards is maintained at all times as per Marriott standards. 按照万豪的标准正确使用砧板。 16. Take temperature checks as required and keep record. 按要求检查温度并做好相关记录。 17. Maintain high standards of personal hygiene, grooming and presentation. 保持规范的个人卫生及仪容仪表。 18. If sick, report immediately to your supervisor. 一旦生病，立即告知主管。 19. Reports to supervisor before leaving the working station. 离开工作岗位前须向主管报告。 20. After work switch off all unnecessary equipment. 下班前关闭所有不用的设备。 21. Attends the daily 15 minutes training session. 按要求参加每天15分钟培训。 22. Be able to work in another area when needed and take part in cross-training when directed. 按要求参加岗位交叉培训，需要时能调至其他部门协助工作。 23. Time card must be punched in and out. 出入酒店需打考勤卡。 24. No associate to be on the property after working hours without authorization. 未经许可，任何员工下班后不在酒店逗留。 25. Breaks and meal periods as per hotel standards. 按酒店之标准安排休息及用餐时间。 26. Be aware of accident prevention and help enforce safe work conditions. Zero accident is our goal. 知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。 27. Follow all hotel regulations as outlined and directed. 严格遵守酒店各项规章制度。