西厨房厨师 Commis Chef

§  Cuts various meats and vegetables as per established specification.
根据不同的要求，切配各种肉类和蔬菜。
§  Cooks foodstuff in quantities according to menu and number of persons to be served.
根据菜单和客人的数量来烹制食品。
§  Collects supplies from stores and keeps records and accounts.
从仓库领取原料并保存好记录。
§  Organises the storage of dry goods and vegetables.
组织干货及蔬菜的储存。
§  Prepares food that is consistent in quality, and reflects the style of the outlet concept.
一贯向客人提供高品质并展现餐厅理念的食物。
§  Strictly adheres to the food apportionment policy to control costs.
严格执行食品分摊政策以控制成本。
§  Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
严格遵照食品准备及制作方法、分量和装饰的要求，以确保食物是按预先设计而制作的。
§  Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
保持厨房的干净整洁及严格遵守酒店的卫生标准。
§  Maintains the cleanliness of all kitchen equipment at all times.