上什 Steamer Cook Commis

1.To work as directed from his or her Chef de Partie and supervisors
听从主管的工作安排。
2.Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食物是美味的,新鲜的、并做好食物正确的储存。
3.Follow “Clean as you go” policy and keep work area clean at all times
遵循“干净”的政策,保持工作区域的清洁。
4.Buffet food is delivered on time
自助餐的食物必须按时准备好。
5.That mise en place is fresh, correct size, portioned and according to business
确保要用的东西都是新鲜的,食材大小形状符合标准。
6.Will learn and execute the 43 point hygiene standards at all times
学习和执行43条卫生标准。
7.A la carte food is cooked perfectly right, and in the accurate time
在规定的时间， 正确制作单点食品。
8.Make sure production charts are closely followed and adhered to.
确保食品制作严格按照标准
9.Food for straight consumption is handled with gloves at all times.
接触直接食用的食物必须戴好手套。
10.Usage of right chopping boards is maintained at all times as per JW Marriott standards.
按JW万豪标准正确使用菜板
11.Make sure all food is prepared by recipes designated by supervisor.
确保所有食物制作都是主管指定的配方。
12.Be able to work in another area when needed and take part in cross-training when directed.
在需要的时候能够做好交叉培训。
13.Food in fridges to be checked on the beginning of every shift and container be changed if necessary.
每天做好冰箱的食品检查，防止变质。
14.Reports to supervisor before leaving the working station.
在离开工作岗位之前向主管报告。
任职要求：
Minimum of 2 year in a similar position in a reputed 5* Hotel.最少2年工作 ， 有5 星级酒店工作经验。Kitchen attendant (Commis III) experience for at least three years. 厨房经验至少3年