1. Familiar with staff kitchen organizational structure system;
2. Responsible for the preparation of restaurant dishes. Processing. Finishing plate work;
3. According to the standard feeding recipe, make the food raw materials according to the procedure to meet the health requirements. A delicious dish;
4. Timely find the quality of raw materials, report and follow up the problems;
5. Eat at all times. Save raw materials, ingredients, water, electricity and gas, maintain the interests of the hotel, eliminate waste;
6. Abide by national and local laws. Laws and regulations to ensure the safety and health of all produced food, prevent food safety accidents;
7. Assist the restaurant to classify and keep fresh the food entered on that day to avoid spoilage;
8. Assist chef to reprocess the surplus food;
9. Take good care of all operating equipment and tools in the kitchen, clean and classify utensils in time after operation;
10. Clean up the residue after operation in time;
11. Read the menu marked on the day skillfully, and be familiar with the names and matching methods of ingredients;
12. Complete the production tasks assigned by the chef on time with quality and quantity, and keep track of the sales trends of processing and production;
13. Keep up with the pot line. Report to chef or engineering department if there is any abnormality.
1. 熟悉員工廚房組織架構系統；
2. 負責完成餐廳菜式制作.加工.成品上盤工作；
3. 按照食譜的標準投料，按程序將食品原料制作成符合衛生要求.美味的菜肴；
4. 及時發現原料的優劣，及時匯報并跟進出現的問題；
5. 時刻履行食物.原料.配料.水電燃氣的節約，維護酒店利益，杜絕浪費；
6. 遵守國家和地方的法律.法規，保證所有制作的食品安全衛生，杜絕出現食品安全事故；
7. 協助餐廳對當日所進入的食品進行分類保鮮，避免變質；
8. 協助主廚對剩余食品進行再加工；
9. 愛護廚房所有運作設備和工具，對操作完成后的用具要及時清洗并歸類放置；
10.對操作后的殘渣及時清理；
11.熟練審閱當天標示菜譜，熟悉配料的名稱和搭配方法；
12.按時按質按量的完成主廚下達的生產任務，時刻掌握加工出品的銷售動態；
13.及時了解鍋線.機用設備運行情況，如有異常及時報告主廚或工程部。
