Main Kitchen Commis 西厨房厨师

工作职责：
Job Responsibilities:
1. Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，要按照标准食谱制作并且要符合食品卫生 。
2.Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
3.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
4.Cooks, prepares and bakes food for guests and team members as per the standard recipes.
根据标准食谱卡、为客人及员工准备和制作食品。
5.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
6.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
7.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
8.Can be asked to work for off site events.
可以被要求进行外卖工作。
9.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
岗位要求：
Position Qualifications:
1.Good cooking skills, working experience in well known hotels or restaurants at least 1-3 years.
精湛的厨艺，在知名的酒店或者饭店有至少1至3年的工作经验。
2.To help for the mise-en-place work.
帮助准备工作。
3.To follow instruction of the supervisors.
遵守管理者的指示。
4.To inform supervisors for any items missing.
通知管理者任何物品的丢失。
5.To check storeroom items missing and report to your supervisors.
检查仓库物品是否丢失并且报告给你的上级。