中/西厨房厨师

1. Prepares, arranges, and serves all food according to the standard set by Executive Chef
根据行政总厨所定的标准进行准备，安排，并提供所有食物，
2. Does mise-en-place, prepares and serves all of foods.
做好所有食品的加工准备工作
3. Controls cost by minimizing spoilage, waste, and exercising portion control
控制成本，尽量减少损耗，浪费和份量控制
4. Handles machines, furniture, equipment, and utensils in the proper way and cleans them after use
确保所有的机器设备及器具的清洁，并能在正常工作后及时清理
5. Cleans refrigerators and worktables and ensures that the working area is clean at all times
在任何时候都要保证冰箱和工作台及工作区清洁，整齐
6. Attends training classes, staff meetings and makes suggestions for improvement
出席培训班，工作人员会议，并提出改进建议
7. Follows established procedures and perform special duties as may be assigned by supervisors
接受和执行上司指派的特殊职