Commis 2-Chinese Restaurant (上什）

1. To understand and complete of any kitchen product skilled;
了解并熟练完成冷厨出品的制作；
2. Check that all products meet the product requirement stipulated by the hotel;
检查所有出品是否达到酒店规定的出品要求；
3. Make sure there is plenty of food supply, supervision and rational use of raw materials and accurate control of costs;
确保有充足的食品供应，监督原料合理使用，准确的控制成本；
4. Keep the kitchen clean and tidy, ensure the normal operation of facilities in the kitchen;
保持厨房干净整洁，确保厨房设施用具的正常运转和使用；
5.Organize approved training and require employees to attend;
组织进行所有经批准的培训，并要求员工参加；
6. Monitor the configuration of the dishes ensuring materials are fresh and complete;
检查菜品的配置情况，确保材料的新鲜、齐全；
7. Ensure food is in the fridge or other designated place as required each day;
将当日剩余的食品按要求放入冰箱或者其他指定的地方；
8.Responsible for taking care of food and raw materials;
负责食品和原料的保管；
9.Strictly follow food safety regulations and requirements;
严格遵循食品安全规定和要求；
10.Actively complete superior’s directions and tasks.
积极完成上级交代的其他事项。
11.Follow HACCP system and implement correct Hygiene and Safety Standards especially in Hazardous and first risk in any Kitchen.
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是以下区域：冷房，水果