CHIEF COOK

1. Under the arrangement of the head chef, be responsible for the processing and production of various meals, plan the ingredients, work carefully, improve cooking techniques, and improve production methods to achieve good color, aroma, and taste.

2. Strictly abide by the work and rest time, do not leave your post without authorization, do not leave your post, do not wander around the post, and ensure that the canteen opens on time.

3. Provide considerate service, be polite and treat employees equally.

4. Comply with safe operating procedures, use operating tools correctly, make full use of raw materials, and save water, electricity, and gas.

5. Strictly implement the Food Hygiene Law, maintain good canteen hygiene, and ensure that there is no expired or spoiled food.

6. Chefs must wear neat work clothes when working. Smoking is not allowed in the kitchen, and canteen items are not allowed to be used without permission.

7. Responsible for counting cards for each meal. Persons without dining cards are not allowed to eat.

8. Improve food hygiene and regularly check the quality of items in the canteen and warehouse to prevent food poisoning.

9. Obey the chef's instructions, maintain kitchen utensils, and complete various tasks before and after meals.

10. Obey the chef's instructions, maintain kitchen utensils, do all the work before and after meals, assist the team leader in safety precautions, and disinfect regularly

11. Complete temporary tasks assigned by the chef