遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。
Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
Sauces
调味汁
Produces hot and cold sauces
for menu items ensuring consistency
制作菜单上的冷、热调味汁并保证风格一致
Eggs, Vegetables, Fruit, Rice
and Farinaceous Dishes
蛋、蔬菜、水果、米饭和谷粉制品
Poultry and Game dishes
禽类和野味
Meat dishes and meat marinades
荤菜和腌肉
carve meats
分割肉
Fish and shell fish,and sauces
水产品和水产品用酱
garnishing techniques and methods of service for fish
对鱼进行装饰的技巧和方法
Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
petits fours and desserts
法式小点心和甜点
Decorate, portion and present
装饰、切片和装盘
Plates and Terrines
肝酱和肉酱
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