【正文】 Ensure the cleanliness and freshness of all goods.確保食品的清潔、新鮮。Stock food items neatly in the refrigerator.食物放入冰箱時要排放整齊。Check orders for preparation and make sure they are correct.檢查菜單與配料是否相符。Decorate plates and send to Wok.裝好盤后送到灶上。Send the dishes to outlets immediately after dishes are cooked.菜做好后，立即送到出菜口。Assist to clean utensils and other equipment.協(xié)助清洗廚房用具及其它設(shè)備。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)None無TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Keep the section that he is assigned to in good working order.確保工作場地的清潔、衛(wèi)生。COMMERCIAL RESPONSIBILITIES商業(yè)職責(zé)Work accordingly to standard recipes.根據(jù)標(biāo)準(zhǔn)的烹飪方法來加工。HUMAN RESPONSIBILITIES 人 事 職 責(zé)Establish and maintain good relationships in his section. 建 立 并 保 持 部 門 內(nèi) 良 好 的 工 作 關(guān) 系。Follow hotel policies at all times. 遵 守 飯 店 的 規(guī) 章 制 度。RELATIONS 工作關(guān)系 Keep good relationships with all staff at all times. 與 所 有 員 工 保 持 良 好 的 人 際 關(guān) 系。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(zé)任Perform any other duties as assigned by superiors.完成上級布置的其它工作。JOB DESCRIPTIONJOB TITLE : STEAMER職務(wù) 蒸蘢DIVISION : Famp。B KITCHEN部門 廚房JOB CODE : KCH12代碼 REPORT TO : SOUS CHEF上級主管 副廚師長GENERAL MISSION 職責(zé)概述Assist in all food preparation and operate his section efficiently.協(xié)助所有食品的準(zhǔn)備工作。RESPONSIBILITIES責(zé)任和方法Stocks dry items and record the monthly consumption.存放干貨,并記錄每月的用量。Soak all dry goods, boil soups, steam seafood etc.泡發(fā)所有的干貨、煲湯、蒸海鮮及其它工作。Assist. Third Wok to run his station efficiently.協(xié)助叁灶有效地工作。Ensure the cleanliness of the working area.清潔工作場地。Work according to standard recipes.按照標(biāo)準(zhǔn)工作。Stock goods in the refrigerator to avoid spoilage.把食品放入冰箱，以防變質(zhì)。Obtain goods from the storeroom.從倉庫中提貨。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)None無TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Keep the section that he is assigned to in good working order.保持工作場地的干凈，整潔。Assist in cleaning utensils and equipment.協(xié)助清潔用具和設(shè)備。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé)None 無HUMAN RESPONSIBILITIES 人 事 職 責(zé)Establish and maintain good relationship in his section. 建 立 并 保 持 部 門 內(nèi) 良 好 的 工 作 關(guān) 系。Follow hotel policies at all times. 遵 守 飯 店 的 規(guī) 章 制 度。RELATIONS 工作關(guān)系 Keep good relationships with all staff at all times.保 持 良 好 的 人 際 關(guān) 系。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(zé)任Perform any other duties as assigned by superiors.完成上級布置的其它工作。JOB DESCRIPTIONJOB TITLE : COOK職務(wù) 廚師DIVISION : Famp。B KITCHEN部門 廚房JOB CODE : KCS 13代碼 REPORT TO : SOUS CHEF上級主管 副廚師長GENERAL MISSION 職責(zé)概述Assist in food preparation and operate his section efficiently.協(xié)助食品的準(zhǔn)備工作，并做好本職工作。 RESPONSIBILITIES 責(zé)任和方法Assist Asst. Dim Sum Chef to run the station efficiently.協(xié)助點心廚師長有效地工作。Ensure the cleanliness of food.確保食品的干凈。Assist in cleaning utensils and equipment.協(xié)助清洗用具及設(shè)備。Work according to standard recipes.按照要求來工作。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)None無TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Keep the section that he is assigned to in good working order.保持工作場地的干凈、整潔、Produce all kinds of Dim Sum.制作各種點心。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé)None 無HUMAN RESPONSIBILITIES 人 事 職 責(zé)Establish and maintain good relationships in his section. 建 立 并 保 持 部 門 內(nèi) 良 好 的 工 作 關(guān) 系。Follow hotel policies at all times. 遵 守 飯 店 的 規(guī) 章 制 度。FRELATIONS 工作關(guān)系 Keep good relationships with all staff at all times.保 持 良 好 的 人 際 關(guān) 系。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(zé)任Perform any other duties as assigned by superiors.完成上級布置的其它工作。Assist Dim Sum Chef and is responsible for his duties in his absence.協(xié)助點心廚師長工作，并在其不在崗位時負(fù)責(zé)他的工作。JOB DESCRIPTIONJOB TITLE : COMMIS 職務(wù) 水臺DIVISION : Famp。B KITCHEN部門 廚房JOB CODE : KCH14代碼 REPORT TO : CHINESE CHEF 上級主管 中廚廚師長GENERAL MISSION 職責(zé)概述Assist in all food preparation and operate his section efficiently.協(xié)助所有食品的準(zhǔn)備工作，并做好本職工作。RESPONSIBILITIES 責(zé)任和方法Assist THIRD Cutter to run the station efficiently.協(xié)助叁砧有效工作。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé) None. 無TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé) Keep the section that he is assigned to in good working order. 保 持 工 作 場 地 的 干 凈、 整 潔。Clean all food, fridges and others. 清 潔 所 有 食 品 及 冰 箱。Stock food items neatly in shelves and fridges. 把 食 品 整 齊 的 排 放 在 架 子 上 和 冰 箱 里。COMMERCIAL RESPONSIBILITIES 商 業(yè) 職 責(zé)Work according to standard recipes. 根 據(jù) 工 作 要 求 來 做。Supply miseenplace to the service area constantly and ensure work is done smoothly. 做 好 充 足 的 準(zhǔn) 備 以 便 工 作 順 利 進 行。HUMAN RESPONSIBILITIES 人 事 職 責(zé)Establish and maintain good relationships in his section. 建 立 并 保 持 部 門 內(nèi) 良 好 的 工 作 關(guān) 系。Follow hotel policies at all times. 遵 守 飯 店 的 規(guī) 章 制 度。RELATIONS 工作關(guān)系 Keep good relationships with all staff at all times.保 持 良 好 的 人 際 關(guān) 系。REPLACEMENT AND TEMPORARY MISSION 替代和臨時責(zé)任 Perform any other duties as assigned by superiors. 完 成 上 級 布 置 的 其 它 工 作。Assist third Cutter and is responsible for his section in his absence. 協(xié) 助 叁 砧 工 作， 在 他 不 在 崗 時 代 替 他 的 工 作。JOB DESCRIPTIONJOB TITLE : HELPER 職 務(wù) 廚 工DIVISION : Famp。B KITCHEN 部 門 廚 房JOB CODE : KCH 15代 碼 REPORT TO : SOUS CHEF上 級 主 管 副 廚 師 長GENERAL MISSION 職責(zé)概述Assist in all food preparation and operate his section efficiently.協(xié)助所有食品的準(zhǔn)備工作，并做好自已的本職工作。RESPONSIBILITIES AND MEANS責(zé)任和方法Assist his supervisor to run the station efficiently.協(xié)助上級有效工作。Ensure the cleanliness of food.確保食品的清潔。Responsible for picking up the requisitioned goods from the storeroom and stock in the kitchen.負(fù)責(zé)從倉庫領(lǐng)取物品，并存入廚房。Responsible for the cleanliness of the section assigned to him.負(fù)責(zé)工作場地的清潔、整齊。ADMINISTRATIVE RESPONSIBILITIES 行政職責(zé)None無TECHNICAL RESPONSIBILITIES 技術(shù)職責(zé)Produce all kinds of dough food and cold dishes.負(fù)責(zé)制作各種涼菜及面點。Clean and stock all goods into the refrigerator. 把食品洗凈并放入冰箱。COMMERCIAL RESPONSIBILITIES 商業(yè)職責(zé)Work according to standard recipes.根據(jù)要求完成工作。HUMAN RESPONS