Commis I 员餐一级厨工

Duties andResponsibilities工作职责：
· Produces food of high qualityaccording to standard recipes
· 按照标准菜谱制作高质量的食品
· Assists with the preparation,presentation, decoration and storage of the following dishes:
· 协助进行以下饭菜的制作、装盘、装饰和存储工作：
o Meat dishes
o 荤菜
o Meat marinades
o 腌肉
o Carve meats
o 割肉
o Fish and shell fish
o 水产品
o Sauces for fish and shell fish
o 水产品用酱
o Garnishing techniques andmethods of service for fish
o 对鱼进行装饰的技巧和方法
o Chinese Regional Dishes
o 中国地方菜
§ Guangong dishes
§ 粤菜
§ Sichuman dishes
§ 川菜
§ stocks and soups
§ 汤
§ rice dishes
§ 米饭
Preparation
§ 制作
§ Storage
§ 储存
· Communicates politely anddisplay courtesy to guests and internal customers
· 与客人和内部客户礼貌、友好的交流。
· Provides direction to theKitchen helpers, including Cooks, Kitchen Attendants and Stewards
· 指导厨房帮手，包括厨师、厨房服务员和管事的工作。
· Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information
· 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。
· Establishes and maintainseffective employee working relationships
· 与员工建立并保持良好的工作关系。
· Attends and participates indaily briefings and other meetings as scheduled
· 按计划参加并参与每日例会及其它会议。
· Attends and participates intraining sessions as scheduled
· 按计划参加培训活动。
· Prepares in advance food,beverage, material and equipment needed for the service
· 事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/herworking area
· 清洁并整理工作区域。
· Implements the hotel anddepartment regulations, policies and procedures including but not limited to:
· 实施酒店和部门的规定、政策和工作程序，包括但不限于：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· Performs related duties andspecial projects as assigned
· 执行被分派的相关任务和特殊项目。
QUALIFICATIONSAND REQUIREMENTS任职要求：
· Priority given to those with work experience in the same industry and position
· 有同行业同岗位工作经历者优先
· Food service permit or validhealth/food handler card as required by local government agency.
· 有食品服务许可或当地政府规定的有效的卫生或食品上岗证