一级厨师 Commis I

•Provide guests and team members with efficient food, good quality, prepared according to standard recipes and in accordance with food hygiene.
为客人和团队成员高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
•Support the work of the sous chef or kitchen supervisor in the operation of the kitchen, ensuring an efficient service.
在厨房运作方面支持副厨师长或厨房主管工作，保证提供高效率的服务。
•Plan and prepare to perform high-quality food and set-up in designated areas and restaurants. 计划和准备执行高质量的食品和
摆台在指定的区域和餐厅。
•Prepare and prepare food for guests and team members according to standard recipe cards.
根据标准食谱卡、为客人及团队成员准备和制作食品。
•Strictly follow recipes, standards and plating standards.
严格按照菜谱、标准和摆盘标准。
•Maintain HACCP requirements in all aspects of hotel operations.
在酒店运营之中保持HACCP各方面要求。
•Proper operation of all equipment, appliances and machines.
正确操作所有的设备、器具和机器。
•Always treat team members and superiors with a professional and positive attitude, and behave according to the rules of the hotel and the team member manual to ensure the good operation of the department.
时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。
•Participate in and actively participate in all training.
参加并积极地参与所有的培训。
•Always understand, practice and promote teamwork to improve work efficiency and meet missions and goals as well as the overall standards of the department.
时刻理解、实践和促进团队合作，提高工作效率，达到使命和目标以及部门的总体标准。
•If necessary, management reserves the right to change or supplement the job description.
如有必要 ，管理层有权更改或补充该职位描述。
•Complete any other reasonable duties and assigned duties.
完成任何其他合理的职责和被指派的职责。