中厨房厨师

1. To maintain a strict control of portions and wastage.
严格控制食物的客重和耗损
2. To ensure that staff had stored food items properly before leavingstations.
确保员工在离岗前储存好食物
3. To ensure the kitchen areas are clean and hygienic.
保证厨房区域的卫生
4. To perform any other duties assigned by the Chef de Partie.
履行切配主管所分配的任务
5. To have cleanliness appearance as well as good hygiene and some cleanuniform.
自身保持整洁外表，良好个人卫生及干净得制服
6. To wear name tag on your uniform.
佩戴名牌
7. To wear chef’s hat.
佩戴厨师帽
8. Do not wear watch, bracelets andbangles.
不允许佩戴手表，手链和手镯
9. Do not wear fanciful rings (canhave only one wedding ring).
不允许佩戴外形怪异的戒指（只可佩戴婚戒）
10. Do not wear fanciful earrings(ladies can wear only one pair of earrings and guys are not allowed to wearearrings).
不允许佩戴外形怪异的耳饰（女士允许佩戴一对，男士不可）
11. To have a positive attitude working.
积极认真的工作态度
1. Should be able to assist the Chef de Partie in all daily operation anddeputies in his absence.
协助切配主管进行日常运营
2. Must be able to work fast, in hotconditions.
能够适应高效的工作环境
3. Corporeal hygiene is essential.
注意个人卫生