Preparesand cooks food according to standard procedures, recipe cards, photographs andgiven instructions. Assiststhe Sous Chef/ Junior Sous Chef in training team members. Participates in product developmentand in controlling the smooth operation of the kitchen. Prepares and cooks foodin all areas of the kitchen as and when directed. 根據(jù)工作標準、備料單、照片及上級的指示準備食物，協(xié)助廚師長/初級廚師長培訓員工。參與提高食品質(zhì)量，保證廚房運作的順利進行。當接到指示時廚房的所有區(qū)域都要進入工作狀態(tài)。 1.?The cooking and production of allkinds of cold meat is strictly operated and safely produced according to healthstandards to ensure the quality of food.各類冷葷的烹調(diào)制作，根據(jù)衛(wèi)生標準嚴格操作安全生產(chǎn)，保證食品的質(zhì)量。 2.Strictlyabide by each work process, properly keep all kinds of cold meat raw materials,use materials reasonably, and reduce consumption costs.嚴格遵守每個工作流程，妥善保管各類冷葷原材料，合理用料，降低消耗成本。 3.?Assist the SousChef/Junior Sous Chef in the day-to-day operation of the kitchen and to helpmaintain a high Standard of food preparation and presentation.協(xié)助廚師長/副廚師長管理廚房的正常運作，保證食品的高質(zhì)量。 4.?Supportthe Sous Chef/Junior Sous Chef in the overall smooth operation ofthe kitchen ensuring prompt service at all times.在廚房運作方面支持廚師長/副廚師長工作，保證提供高效率的服務。 5.?Assist the Sous Chef/Junior Sous Chef to organizevarious types of dish training and food hygiene and safety training.協(xié)助廚師長/副廚師長組織各類菜品培訓及食品衛(wèi)生安全培訓。 6.?According to the daily consumption of raw materialsand orders, replenish the food supplies and skillfully operate the unloadingsystem.根據(jù)每日原材料消耗及預定，進行食材下貨補充，熟練操作下貨系統(tǒng)。 7.?Many years of experience in cold dishes infive-star hotel kitchens.多年五星級酒店廚房冷菜工作經(jīng)驗。 8.?Coordinate, organize andparticipate in all production pertaining to the kitchen. Checks and follow-upon the mise-en-place of the ala carte menu and daily menus, seasonal specials.Maintains the standards of preset recipes, portion control and costing at alltimes.協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點菜單和每日菜單，季節(jié)特供菜單。時刻保持預先設(shè)置菜單的標準，份量和成本。 9.?Seamless working with Recipes,Standards and Plating Guides.嚴格按照菜譜、標準和擺盤標準。 10.?Continuous Organization ofMaintenance, Cleanliness and Hygiene according to Safe & Sound Proceduresas well the established FSMS Standards.繼續(xù)保持清潔和衛(wèi)生依照安全和可靠的程序制定的衛(wèi)生標準。