Bakery 面包 Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement. 根據(jù)酒店政策及要求，提供餐前布置準(zhǔn)備、標(biāo)準(zhǔn)食譜以及所有與菜單相關(guān)的食譜準(zhǔn)備，自助餐、雞尾酒會(huì)、下午茶、特殊會(huì)議等所有相關(guān)的食物準(zhǔn)備 Prepare process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel policies and kitchen operating procedures. 根據(jù)危害分析關(guān)鍵控制點(diǎn)、法定衛(wèi)生局規(guī)章制度以及酒店政策和廚房操作程序來準(zhǔn)備、進(jìn)展、提供服務(wù)和儲(chǔ)存食物。 Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste. 以最大程度的專注、細(xì)致及熱情來生產(chǎn)食品。在調(diào)味、烹飪時(shí)間及技術(shù)、食物出品及口味上格外謹(jǐn)慎。 Maintain the highest hygiene and work safety standards. 維持最高衛(wèi)生和工作安全標(biāo)準(zhǔn)。 Adhere to recipes standards, portion size, and delivery and pick up time, brand standards where applicable as per hotel policies and procedures. 嚴(yán)格遵守酒店規(guī)章制度中的食譜標(biāo)準(zhǔn)、部分大小、傳遞以及食用時(shí)間、品牌標(biāo)準(zhǔn)。 Be able to provide food in accordance to outlet requirements and maintain flexibility to work within kitchen section of different cuisines as per department need and training specifications. 能提供滿足餐廳要求的食物，與廚房不同菜式分部靈活合作。 Store properly unused food in order to minimize waste and maximize food rotation. 適當(dāng)儲(chǔ)存不用的食物以便最小化浪費(fèi)和最大化食物利用。 Monitor the implementation of stock control procedures. 管理實(shí)施庫存控制程序。 Assist in preparing interpreting and producing follow up action an stock reports. 準(zhǔn)備、說明并制定庫存報(bào)表的跟進(jìn)計(jì)劃。 Support outlet chefs and supervisors in conducting inventory and taking, according to purchasing procedures and hotel policies. 根據(jù)采購程序及酒店政策，支持餐廳廚師長(zhǎng)及主管指導(dǎo)庫存盤點(diǎn)。 Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received. 確保所有的收到的食品都滿足衛(wèi)生標(biāo)準(zhǔn)和規(guī)范。通過物理的、化學(xué)的以及蟲害、溫度控制、收貨數(shù)量和質(zhì)量來控制并確保符合要求的食品衛(wèi)生。 Support supervisors and managers to ensure proper stock item rotation and timely reordering of food. 支持主管和經(jīng)理以確保合適的庫存品的利用以及及時(shí)訂購食物。 Support supervisor and manager to ensure timely food preparation with sufficient food quantity provided for each meal requirements. 支持主管和經(jīng)理以確保每餐要求的足夠食物量的及時(shí)食物準(zhǔn)備。 Ensure food is served and store at the appropriate temperature at all times in accordance to hotel policy and HACCP guidelines. 確保食物隨時(shí)都以恰當(dāng)?shù)臏囟瘸銎泛蛢?chǔ)存，同時(shí)遵守酒店制度及危害分析與關(guān)鍵點(diǎn)控制指南。 Assist supervisors and managers in checking fresh products and dry storage items ensuring they are timery ordered as per food production requirements. 根據(jù)食品生產(chǎn)要求，協(xié)助主管和經(jīng)理檢查并及時(shí)訂購新鮮產(chǎn)品和干貨。 Prepare and present foods for buffets as per hotel requirement. 根據(jù)酒店要求準(zhǔn)備并出品自助餐食物。 Support supervisors and managers in order to ensure timely food service, pick up and buffet et up timing are respected. 協(xié)助主管和經(jīng)理以確保食物及時(shí)出品、食用及精確的自助餐設(shè)置時(shí)間。 Ensure working stations buffet stations and all related food preparation area ares properly cleaned at all times. 確保隨時(shí)都保持工作區(qū)、自助餐區(qū)以及所有食物準(zhǔn)備相關(guān)區(qū)域的清潔。 Always clean and sanitize kitchen equipments, working tools, and working station thoroughly and with care before finishing duty and or starting a new work task. 下班前或上班時(shí)，仔細(xì)徹底的清潔廚房設(shè)備、工具以及工作區(qū)。 Maintain highest level of personal hygiene and respect hotel grooming standards. 維持最高標(biāo)準(zhǔn)的個(gè)人衛(wèi)生，并遵守酒店儀容儀表標(biāo)準(zhǔn)。 Maintain a Safe and Secure Working Environment. 維持一個(gè)安全的工作環(huán)境。 Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures. 強(qiáng)調(diào)保養(yǎng)職責(zé)，遵守工作區(qū)健康和安全法規(guī)、政策和程序。 Report any breakage, malfunction, improper working conditions and working hazard to supervisor and manager immediately. 及時(shí)向主管和經(jīng)理匯報(bào)破損、故障及不合適的工作條件以及工作障礙。 Initiate action to correct any hazardous situation and notify supervisors/managers of potential danger. 采取行動(dòng)排除危險(xiǎn)，向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患。 Adhere to the hotel’s security and emergency policies and procedures. 堅(jiān)持遵守酒店安全制度、緊急情況處理規(guī)定和程序。 Be familiar with property safety, current first aid and fire emergency procedures. 熟悉對(duì)財(cái)產(chǎn)安全、緊急救護(hù)和火警等處理程序。 Log security incidents in accordance with hotel requirements. 依照酒店要求記錄安全日志和事故記錄。 Demonstrate professional attitude and behavior at all times. 隨時(shí)表現(xiàn)出職業(yè)態(tài)度和行為。