本页仅为文字内容，不可回答。
厨师每周工作考核表Weekly Work Assessment Form of Chef （03.14~03.18）
感谢您能抽出几分钟时间来参加本次答题，现在我们就马上开始吧！
1.保持厨房墙壁及电器、餐具、炊具无油渍并分类保存。Keep the kitchen wall, appliances, tableware and cooking utensils free of oil stains and keep them classified.（满分Full Credit：5）
5.厨房、餐厅、墙壁清洁，无油渍。The kitchen, dining room and walls are clean without oil stains.（满分Full Credit：5）
2.食材需要合理存放，保证食物不变质、产生异味等及食物中毒的现象发生。The food materials should be stored reasonably to ensure that the food will not deteriorate, produce peculiar smell and food poisoning.（满分Full Credit：5）
1.工作期间，穿戴干净的工作服、帽，坚持洗手后操作，不得留长指甲、涂指甲油、戴戒指加工食品。During work, wear clean work clothes, cap, and insist on washing hands after operation, not to stay long nails, nail polish, wear ring processing food.（满分Full Credit：2）
End
