1. Organise Equipment for Food Preparation

作好餐前准备和食品的准备工作

2. Oversee the preparation of kitchen equipment for use

监督管理厨房使用设备的准备工作

3. Manage the receiving and storage of kitchen goods

管理厨房物品的收货和储藏

4. Keep control of all china, glassware, flatware and hollowware, and conduct regular quantity stock take

控制所有的瓷器、玻璃器具、餐具及不锈钢用品并建立库存量

5. Clean and Maintain Equipment and Premises

清洁并管理设备及工作区

6. Oversee the cleaning and storage of kitchen equipment

负责厨房设备的清洁和保管

7. Oversee the cleaning of the premises

负责厨房工作区的卫生

8. Oversee the removal of waste

负责垃圾的清理

9. Maintain superior conditions of all equipments in the department ensuring that silverware is polished / burnished on a regular basis.

确保所有银器保持标准的光泽度

10. Ensure all the staff to carry out tasks according to the S&P

确保员工按照标准与程序完成任务

11. Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws

同本地防疫机构保持良好联系

12. Conduct Hygiene and chemical usage training

进行清洁和药物使用培训

13. Maintain hygienic kitchen and outlet areas

维持厨房和餐厅区域的清洁

14. Clean the kitchen and service equipment

清洁厨房和设备

15. Focus on energy conservation in the kitchen

注意厨房能源节省

16. Introduce and monitor Control procedures for reducing breakage’s and loss of equipment

控制餐具破损及设备遗失

17. Monitor the monthly stocktaking in stores and outlets

协助负责库房及餐厅进行盘点

18. Ensure using correct quantities of chemicals

监督正确节约使用药物