西厨房二级厨师 WK Commis 2

1. Buffet food is delivered on time 按时为客人准备好自助餐食品
2. That mise en place is fresh, correct size, portioned and according to business 依照客人要求调配、摆放食品，大小适中，新鲜可口
3. Will learn and execute the 30 point hygiene standards at all times 认真学习并积极贯彻执行卫生标准30条
4. A la carte food is cooked perfectly right, and in the accurate time 完全按照食谱规定时间及配方制作单点食品，包括按时送递
5. Proper handling of equipment and report break downs or maintenance requests 正确合理使用设备，及时维修保养，遇有损坏立即报告
6. 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
7. Make sure production charts are closely followed and adhered to. 严格按照生产操作流程制作食品
8. 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
9. Usage of right chopping boards is maintained at all times as per Marriott standards. 按万豪的标准正确使用砧板