Commis Chef 饼房厨师

·
Supervising and co-ordinate all
kitchen sub- sections engaged in the preparation and cooking of all food items.
监督和协调厨房各部分工作，包括准备和烹调所有食物。
·
Planning of menus; considers
availability of raw food and ingredients, availability of skills required in
preparing new menus, style and standards of hotels.
计划菜单；考虑新菜单中生食品和配料的供应能力及所需技能的可提供能力，酒店新菜单的风格和标准。
·
Ensure that Hotel’s cost
control policies and procedures are followed.
确保遵守酒店成本用管理规章制度。
·
Maintain sanitation and
cleanliness standards in the kitchen area that meet or exceed the local Health
Board inspection and hotel requirements.
保持厨房卫生整洁，达到或超过地方卫生局的检查标准和酒店的要求。
·
Report all unsafe or
malfunctioning equipment to supervisor.
向上级领导报告所有不安全或故障的设备。