Commis Chef饼房厨师

Duties and Responsibilities工作职责
· Produces food of high quality according to standard recipes
· 按照标准菜谱制作高质量的食品
· Prepares and present baked pastries including the preparation of:
· 制作提供烘烤面点，包括以下食品的制作：
o Baked pastries
o 烤面点
o Handling and storage of commodities
o 处理和存储商品
o Chou pastry dishes
o 卷心菜面点
o Gateau pithiviers
· Prepare Petits Fours
· 制作法式点心
o Prepare a range of petits fours secs
o 制作各种花色小蛋糕
o Prepare a range of petits fours glaces
o 制作各种冰花小蛋糕
· Buffet Food
· 自助餐
§ Preparation
§ 制作
§ 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 and Kitchen Attendants
· 指导厨房帮手，包括厨师、厨房服务员的工作。
· 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
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· Maintain hygienic standards and practices
· 保持卫生标准和规则
· Maintain a hygienic kitchen
· 保持厨房的卫生
· Clean the kitchen and equipment
· 清洁并整理工作区域
· Maintain personal hygiene
· 保持个人卫生
· Performs related duties and special projects as assigned
· 执行被分派的相关任务和特殊项目。