西厨房一级厨师/Main Kitchen Commis I

1. Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
2. Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
3. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
4. Cooks, prepares and bakes food for guests and team members as per the standard recipes.
根据标准食谱卡、为客人及员工准备和制作食品。
5. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
6. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
7. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
8. Can be asked to work for off site events.
可以被要求进行外卖工作。
9. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10. Can be utilised during inventories.
可以被要求进行盘存工作。
11. All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。
12. Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
13. Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
SPECIFIC JOB KNOWLEDGE, Skill AND ABILITY
工作技能技巧要求：
1. Able to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
2. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
3. Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作，保持冷静解决问题。
4. Able to work in an moist, hot and sometimes loud environment.
能够在潮湿，热和不时吵闹的环境中工作。
5.Must have a good knowledge of Western or Chinese cuisine to carry out the duties and responsibilities for theposition in an efficient and productive manner.
具备有与本职位相配的中西餐烹饪知识，高效率、高质量完成本职工作。