Ø Finish the work instructed by the supervisor.

认真完成主管交办的工作。

Ø Ensure the fresh and taste of the food and proper ingredients.

确保食品新鲜美味，可口诱人并且配料合理。

Ø Wash hands before entering the kitchen or returning to the work station.

进入厨房及回到操作台前先洗手。

Ø Follow “Clean as you go” policy and keep work area clean all time.

遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁。

Ø Prepare Buffet food for guests on time.

按时为客人准备好自助餐食品。

Ø Make and place the tasty food in proper size according to the requirements of the guests.

依照客人要求调配、摆放食品，大小适中，新鲜可口。

Ø Learn and execute the 30 point hygiene standards at all time.

认真学习并积极贯彻执行卫生标准30条。

Ø Make the food based on recipe, schedule and formula including the on time delivery.

完全按照食谱规定时间及配方制作单点食品，包括按时送递。

Ø Properly use the equipment and report break downs or maintenance requests

正确合理使用设备，及时维修保养，遇有损坏立即报告。

Ø Check the temperature as required and keep record.

按要求检查温度并做好相关记录。

Ø All food must be stored with preservative film or proper lid for sealing, and labeled by whoever made it or used it first.

所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期。

Ø If you are sick, report immediately to your supervisor.

一旦生病，立即告知主管。

Ø Make food based on the streamline of the production strictly.

严格按照生产操作流程制作食品。

Ø Wear gloves when tasting the ready to eat food.

取用直接食用之食品时须戴手套操作。

Ø Use the chopping boards according to Marriott standards.

按万豪的标准正确使用砧板。

Ø Time card must be punched in and out.

出入酒店需拉考勤卡。

Ø Associates should not stay at the hotel after working hours without permission.

未经许可，任何员工下班后不在酒店逗留。

Ø Attend the daily 15-minute training program.

按要求参加每天15分钟培训。

Ø Clean the work station properly before serving the dish.

每次上菜前及时清理工作台。

Ø Prepare food based on recipes.

严格按照配方准备食品。

Ø Inform supervisor of any problems or complaints when they arise.

遇有问题或投诉，立即告知主管。

Ø Attend cross-training for position when needed and assist other departments

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