行政酒廊厨房厨师 Club Kitchen Commis

To assist Chef de Partie in the daily operation.
协助厨师主管在厨房的日常运作
· Tohave a complete understanding of, and adhere to the company’s policy relatingto Food hygiene and Safe Food Handling practices.
· 须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
· Tohave a complete understanding of, and adhere to the culinary standards relatingto recipes, preparation methods and plating standards in your outlets.
· 须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
· Todevelop “Chef’s Creations" which meet the needs of the target market andare in line with the operating concept for the restaurants-hotel, and will assist with the development ofPersonal Culinary Style.
· 需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪风格。