Cuts various meats andvegetables as per established specification.

根据不同的要求，切配各种肉类和蔬菜。

Cooks foodstuff in quantities according to menu and number of persons to be served.

根据菜单和客人的数量来烹制食品。

Collectssupplies from stores and keeps records and accounts.

从仓库领取原料并保存好记录。

Organizes the storageof dry goods and vegetables.

组织干货及蔬菜的储存。

确保营运及厨房设备保持良好的卫生标准。

Ensures that operating and kitchen equipment is maintained to a good Hygienic standard.

根据副厨师长或领班的要求到其它的厨房区域工作，确保按厨房的卫生标准工作。

Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Partie, ensures that the hygiene standards for kitchen are met.