English translation of immigrant letters of introduction

From June 2000 17, 1989 to June 26, 2000 10, Mr. Wang worked as a senior chef in the Chinese food department of our hotel kitchen.

During the service in our restaurant, Mr. Wang is responsible for making special style food and supervising the appearance.

And the quality of food; Cook all smoked dishes, including pork, chicken, fish and beef. ; Master and control the cooking temperature and use various cooking methods; Cut food into various shapes for cooking and meet quality requirements; Assist the manager to supervise the daily operation of the kitchen and organize the work of other chefs, chef technicians and apprentices; Preside over the preparation of cooking characteristics and raw materials, auxiliary materials and seasonings; Buy food materials and kitchen tools.

Mr. Wang is also often responsible for ordering food raw materials; Guide the kitchen staff to clean the kitchen and check the kitchen sanitation; Instruct employees on how to keep food and materials and where to store them; Check the temperature of the storage position; Arrange employees' duty time according to work needs.

Occasionally, Mr. Wang is also responsible for: meeting customers and designing banquet menus according to customers' costs and requirements; Responsible for training employees in all basic work and skills in the kitchen, such as kitchen cleaning and hygiene, food preparation procedures, including vegetable cleaning; Meat cutting and cooking accessories; Introduce the added dishes to the floor department; Design seasonal dishes according to seasonal characteristics.

During his service in our restaurant, Mr. Wang was responsible for managing about 100 employees in the kitchen department and using the following equipment: