Kitchen Demi/Commis 各厨房领班/厨师

工作职责：
Job Responsibilities：
1.Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
为客人和团队成员高效率的提供食物,做到物美价廉,要按照标准食谱制作并且要符合食品卫生 。
2.Supervise work operations.
监督厨房的正常运作。
3.Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
在厨房运作方面支持副厨师长或厨房主管工作，保证提供高效率的服务。
4.Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant.
计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
5.Work seamlessly with recipes,standards and plating guides.
严格按照菜谱、标准和摆盘标准。
6.Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
7.Maintain all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
8.Use all equipment, tools and machines appropriately.
正确操作所有的设备、器具和机器。
9.Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
检查和跟踪零点菜单，每日菜单和季节性特色菜的配料，保持预先设定的菜谱的标准，时刻控制比例和成本。
10.Carry 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。