西厨房一级厨师 Western Kitchen Commis 1

1.      To work as directed from his or her Chef de Partie and supervisors 认真完成主管交办的工作。
2.      Make sure that food is tasty, attempting presented, fresh, correct portioned and safe 确保食品新鲜美味，可口诱人并且配料合理
3.      Wash hands before entering the kitchen or return to work place进入厨房及回到操作台前先洗手
4.      Follow “Clean as you go” policy and keep work area clean at all times 遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁
5.      Buffet food is delivered on time 按时为客人准备好自助餐食品
6.      That mise en place is fresh, correct size, portioned and according to business 依照客人要求调配、摆放食品，大小适中，新鲜可口
7.      Will learn and execute the 30 point hygiene standards at all times 认真学习并积极贯彻执行卫生标准30条
8.      A la carte food is cooked perfectly right, and in the accurate time 完全按照食谱规定时间及配方制作单点食品，包括按时送递