厨师（中厨房/西厨房/宴会厨房/饼房）Commis

根据不同的要求，切配各种肉类和蔬菜。
Cuts various meatsand vegetables as per established specification.
根据菜单和客人的数量来烹制食品。
Cook foodstuff inquantities according to menu and number of persons to be served.
从仓库领取原料并保存好记录。
Collects suppliesfrom stores and keeps records and accounts.
一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food thatis consistent in quality and reflects the style of the outlet concept.
严格执行食品分摊政策以控制成本。
Strictly adheres tothe food apportionment policy to control costs.
严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。
Strictly adheres tothe methods of food preparation and cooking, sizes of portions, and garnishingof foods to ensure food is prepared in prescribed manner.
保持厨房的干净整洁并严格遵守酒店的卫生标准。
Maintains thecleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
始终保持厨房所有设备的干净整洁。
Maintains thecleanliness of all kitchen equipment at all times.
及时报告任何食品加工设备的故障。
Reports anymalfunction or breakdown of food production machine in a timely manner.