1.準備於營業時間內準備所需菜餚。
2.協助主廚設計所負責各自類別的菜單。
3.確保所負責類別的食品均符合衛生管理的規定。
4.維持與確保冷凍庫及其他地區的衛生及清潔標準。
5.保持烹飪材料的適當存量。
1. Prepare the required dishes during operating hours.
2. Assist in the chef‘s menu creation.
3. Ensure that food is handled correctly and that hygiene standards are met.
4. Maintain the hygiene standard and cleanliness of the freezer area.
5. Maintain the appropriate stock for cooking materials.
