**Description:**

*营运

Operational

根据不同的要求，切配各种肉类和蔬菜。

Cuts various meats and vegetables as per established specification.

根据菜单和客人的数量来烹制食品。

Cooks foodstuff in quantities according to menu and number of persons to be served.

从仓库领取原料并保存好记录。

Collects supplies from stores and keeps records and accounts.

组织干货及蔬菜的储存。

Organises the storage of dry goods and vegetables.

一贯向客人提供高品质并展现餐厅理念的食物。

Prepares food that is consistent in quality, and reflects the style of the outlet concept.

严格执行食品分摊政策以控制成本。

Strictly adheres to the food apportionment policy to control costs.

严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。

Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

保持厨房的干净整洁并严格遵守酒店的卫生标准。

Maintains the cleanliness of the kitchen and s...