哪位大侠可以帮我把这些翻译成英文 感激不尽

Question

1. 检查夜班清洁完以后的各厨房、洗碗间的卫生是否达到标准。
2. 检查夜班对各餐厅、各厨房早餐摆档工作（摆放餐炉、餐炉加水、冰槽加冰等）一切早餐的开餐前期工作。
3. 留意宴会EO单、各餐厅的早餐预订人数，做好员工的合理安排岗位。
4. 做好中午各餐厅的开餐工作，检查员工的餐具洗涤是否按标准操作，检查厨房各区域的卫生，合理的安排做好清洁工作
5. 做好在没有仓库管理员的情况下：负责管事仓库对餐饮部各分部门的收货、发货（借用、领用）工作并且做好相关记录。
6. 做好在没有仓库管理员的情况下：做好所借出餐具的登记如有当天收不回得，做好下一班交接并知会尽快收，如长期借用的餐用具，应知会经理，了解使用部门的用途，然后开领料单领出，并列入领货登记册内，以便以后查核
7. 督促各岗位员工在本班下班前将所有的餐具、厨具、餐具清洗完，（特殊情况除外）不可留到次日再洗。
8. 下班前检查洗碗机的卫生、所有工具、用具摆放整齐。下班前检查员工已离场的洗消间、厨房的电源是否关闭、水龙头是否关紧、照明电源是否关闭。
9. 做好本班未完成的，移交中班工作

Answer 1

1. Check the night shift to clean after health between the kitchen, washing the dishes if up to standard.
2. Review the night shift for each restaurant, the kitchen for breakfast set file work (put the meal furnace, furnace water tank, ice ice, etc.) all the breakfast meal preparation.
3. Pay attention to the banquet EO order, each restaurant breakfast reservation number, reasonable arrangement of employee's position.
4. To do a good job of meal at noon, the restaurant, whether employee check the tableware washing according to standard operation, check the kitchen area of health, reasonable arrangements to do a good job of cleaning
5. Prepare in the case of no warehouse administrator: each department is responsible for the warehouse charge as of receiving, shipping, to borrow, recipients) work and keep relevant records.
6. Prepare in the case of no warehouse administrator: ready to lend tableware by the register if you have close not back to the day, to do the next one transition and inform as soon as possible, such as long-term use food utensils, should inform the manager, understand the purpose of the using department, and then open requisition to bring out, and on the collect goods register, in order to check later
7. Supervise and urge each post staff in this class before coming off work will be finish all the tableware, kitchenware, tableware cleaning, (except for special cases) not until the next day to wash again.
8. Check the sanitation of the dishwasher before coming off work, all tools and equipment are put in order. Before coming off work to check employees have leave wash-infection room, kitchen of power supply is shut down, the tap is shut, lighting power supply is shut down.
9. Do this unfinished and handed over to the middle shift work

Answer 2

If 1 of the kitchen, after examining the night clean finished dish room health standards. 2 check the night on the restaurant, the kitchen breakfast before work (put the meal furnace, furnace water ice, ice tank meal etc.) all the breakfast meal preparation work. 3 pay attention to Party EO single, all the breakfast restaurant reservation number, staff and reasonable arrangement position. 4 good at noon each restaurant meal, inspection staff tableware washing is according to the standard operation, check the kitchen in the areas of health, reasonable arrangements to do cleaning work 5 to do a good job in no warehouse administrator case: charge warehouse on the food and Beverage departments receipt, shipment (borrowing, use) work and record. 6 do in the absence of the warehouse conditions: do lend tableware registration if day not to have, to prepare for the next shift and inform as soon as possible, such as the long-term use of tableware, shall notify the manager, understand the use department, then open requisitions brought out, and the inclusion of shipping register in order to check, after 7 to urge the staff to finish the work before all the tableware, kitchenware, tableware washing, (except in exceptional circumstances) can not be left to the next wash. 8 before the end of the day, all the health check dishwasher tools, utensils neatly. Work power check before employees have to leave the decontamination room, the kitchen is closed, the tap is closed, off the lighting power supply. 9 do a good job in this class of unfinished, to shift work