• Ensure that related products delivered are labeled correctly at any time.
确保全日制厨房相关货物任何时候都有正确的标签说明。
• When the food is ready to be transported to the kitchen or the dining room, the corroded food has been treated.
当在准备将食物运送到厨房或者餐厅前,确保腐蚀的食物已经被处理掉。
• Transport food to the kitchen only in hotel color coded containers and not in supplier’s delivery boxes
运送食物到厨房时,只能使用酒店指定的周转箱,不能使用供应商的送货箱。
• Take temperature checks as required and keep record on the company standards sheets as required.
按要求检查温度,并记录在公司标准表格上。
• Store the dry food according to First In First Out policy and rotation.
存放干货时要遵循先进先出的政策。
• Wash hands before entering the kitchen and working area.
在进入厨房和工作区域前洗手。
• Keep working area clean at all times.
保持工作区域清洁。
• Operate the equipment correctly, report damage or maintenance requirements.
正确操作设备,报告损坏或维修要求。
• Prepare the storage space for the order on time.
为按时到的订单准备存储空间。
• Food for straight consumption is handled with gloves at all times.
直接食用的食品在任何时候都要用手套处理。
• Attend the daily briefing.
参加每天的例会。
• Notify the boss in time if there are any questions or complaints.
如有任何问题或投诉出现及时通知上司。
• Be able to work in other departments or take part in interdepartmental training when required.
在需要时能在其他部门上班或参加跨部门培训。
• Report to the superior before leaving the working area for any reason.
因任何原因离开工作区域时需报告上司。
• If sick, report immediately to the superior.
如果生病, 及时通知上司。
• Switch off all unnecessary equipment at the end of work.
结束工作时关闭所有不必要的设备。
• Breaks and meal periods should be in compliance with the hotel standards.
休息和用餐时间需遵从酒店标准。
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重庆华方嘉顿酒店管理有限公司