Commis Chef 厨师

· Produces food of high quality according to standard recipes
按照标准菜谱制作高质量的食品
· Assists with the preparation, presentation, decoration and storage of the following dishes:
协助进行以下饭菜的制作、装盘、装饰和存储工作：
o Meat dishes
荤菜
o Meat marinades
腌肉
o Carve meats
割肉
o Fish and shell fish
水产品
o Sauces for fish and shell fish
水产品用酱
o Garnishing techniques and methods of service for fish
对鱼进行装饰的技巧和方法
o Chinese Regional Dishes
中国地方菜
· Guangong dishes 粤菜
· Sichuman dishes 川菜
· Beijing dishes 北京菜
· Shanghai dishes 上海菜
· Thai Regional Dishes 泰国菜
o Salads沙拉
o Dressings 沙拉酱
o stocks and soups汤
o curries 咖哩
· Indian Regional Dishes 印度菜
· Malay and Nonya Dishes 马来和娘惹菜
· Indonesian Dishes 印尼菜
· Japanese Dishes日本菜
· Vietnamese Dishes越南菜
· Asian Dishes亚洲菜
· Deep fried dim sum 油炸点心
· Buffet Food自助餐
o Preparation 制作
o Storage 储存
· Communicates politely and display courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流。
· Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。
· Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系。
· Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
· Attends and participates in training sessions as scheduled
按计划参加培训活动。
· Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/her working area
清洁并整理工作区域。
· Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
o House Rules and Regulation 酒店的规则和规定
o Health and Safety 健康和安全
o Grooming 仪容仪表
o Quality 质量
o Hygiene and Cleanliness 卫生和清洁
· Performs related duties and special projects as assigned
执行被分派的相关任务和特殊项目。