员工餐厅厨师（五险一金+包吃住）

严格按照员工餐厅的开餐、收餐时间，保证在开餐前五分钟把当餐的菜品、主食及粥和汤送上加热台。

Comply with hygiene principle; separate the ripe and raw food; never produce food with metamorphic materials to prevent from food poisoning.

要严格按照卫生法的规定，生熟分开。有变质、有异味的食品坚决不制作。杜绝食物中毒事件发生。

Check the kitchen equipment and facilities casually to keep them operate well. In case of finding some abnormal appearance, must report to END Dept immediately to repair, in order to prevent potential safety risk

要经常检厨房的设备运转是否正常，如发现异常立即停止使用及时上报工程部维修，防止跑冒滴漏的现象发生。把隐患消灭在萌芽之中。

Work under the safety working procedure to prevent the injury accident

要按照机器设配工作流程进行安全生产工作，杜绝工伤事故发生。

Assist the staff canteen chef to do the training well

协助厨师长做好员工的培训工作。

Assistant staff canteen chef to make the budget and control the cost.

协助建立员工餐厅预算，控制成本。

According to budget to do the work.

根据部门预算开展工作。