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1. Organise Equipment for Food Preparation 作好餐前準(zhǔn)備和食品的準(zhǔn)備工作 2. Oversee the preparation of kitchen equipment for use 監(jiān)督管理廚房使用設(shè)備的準(zhǔn)備工作 3. Manage the receiving and storage of kitchen goods 管理廚房物品的收貨和儲藏 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、餐具及不銹鋼用品并建立庫存量 5. Clean and Maintain Equipment and Premises 清潔并管理設(shè)備及工作區(qū) 6. Oversee the cleaning and storage of kitchen equipment 負(fù)責(zé)廚房設(shè)備的清潔和保管 7. Oversee the cleaning of the premises 負(fù)責(zé)廚房工作區(qū)的衛(wèi)生 8. Oversee the removal of waste 負(fù)責(zé)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. 確保所有銀器保持標(biāo)準(zhǔn)的光澤度 10. Ensure all the staff to carry out tasks according to the S&P 確保員工按照標(biāo)準(zhǔn)與程序完成任務(wù) 11. Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws 同本地防疫機構(gòu)保持良好聯(lián)系 12. Conduct Hygiene and chemical usage training 進(jìn)行清潔和藥物使用培訓(xùn) 13. Maintain hygienic kitchen and outlet areas 維持廚房和餐廳區(qū)域的清潔 14. Clean the kitchen and service equipment 清潔廚房和設(shè)備 15. Focus on energy conservation in the kitchen 注意廚房能源節(jié)省 16. Introduce and monitor Control procedures for reducing breakage’s and loss of equipment 控制餐具破損及設(shè)備遺失 17. Monitor the monthly stocktaking in stores and outlets 協(xié)助負(fù)責(zé)庫房及餐廳進(jìn)行盤點 18. Ensure using correct quantities of chemicals 監(jiān)督正確節(jié)約使用藥物