1. Toensure that all the food items are prepared according to standard set by theChinese Chef.
根据中餐厨师长的标准准备食物。
2. Checksthe quality of all food items before preparation.
在准备前检查所有食物的质量。
3. To dealwith high prices and the quality of the food stock
处理高价食品质素与存货。
4. Toidentify a variety of dishes, ingredients and equipment, under the command ofthe work
识别各种菜市配料及用具,指挥下属工作。
5. thedevelopment of stock on time table
按时指定存货表。
6. Tomaintain a strict control of portions and wastage.
严格控制食物的客重和耗损。
7. Toensure proper handling of groceries and perishable food items
处理好易腐烂食物。
8. To keepworking areas,stove and equipment clean and in good condition.
保证工作区、用具以及设备的清洁并使其处于良好状态。
9. Maintaincomprehensive product knowledge including ingredients, equipment, suppliers,markets, and current trends and make recommendations for appropriateadjustments to kitchen operations accordingly
保持对产品全面知识的了解包括配料,设备、供应商、市场和发展趋势并就厨房合适的调整给出建议。
10. Ensurethat outstanding culinary technical skills are maintained
确保出色的技能得以维持。