饼房实习生Pastry Kit. Trainee(实习)

1.To ensure all “quality ingredients” areaccurately ordered, received and stored following F.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后遵循保持先进先出的原则。
2.To ensure all “quality ingredients’’ areprofessionally prepared in accordance with recipes, plating guides, buffet setups, with an emphasis on maximizing production time and minimizing waste, tosupport the Culinary Team achieve its financial goals-targets.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标。
3.To assist in the development of a safeand clean working environment.
要协助建立发展，安全和清洁的工作环境。
4.To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。
5.To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
如有需要，协助仓库收货员审核收货质量。
6.To assume a professional interest andresponsibility for the quality of food prepared in the employee cafeteria andassistance to the team if required.
为了确保专业的，英才在食物准备时的兴趣和责任感，要适当的帮助。
7.To develop “Chef’s Creations" whichmeet the needs of the target market and are in line with the operating conceptfor the restaurants-hotel, and will assist with the development of PersonalCulinary Style.
开发符合目标市场要求、符合餐厅-酒店经营理念的“厨师创作”，并会协助个人烹饪风格的发展。