Commis II 西厨房二级厨师

Responsiblefor the pre-preparation of food items according to specified standard in theRecipe Cards.
根据本部门食谱标负责为餐厅，自助餐和宴会制作食品。
Responsiblefor the proper handling and maintenance of equipment.
负责厨房设备的正常使用，运转和保养。
Responsiblefor the cleanliness and orderliness of work areas in the kitchen.
负责本部门所有厨房工作区域的卫生。
Responsiblefor the proper utilization and conservation of food supplies, operatingsupplies, fuel, electricity and other controllable costs.
负责控制食品原料的消耗，燃料，运营耗材和电力的消耗。
Responsiblefor knowing and following Hotel policies, procedures, rules and regulations.
遵守执行酒店的规章制度和程序。
Responsiblefor the completion of his/her time sheet/card.
对保持个人考勤卡的完整性负责。
Reportsto work on time, well groomed and in complete uniform.
准时上班, 仪容仪表整洁, 个人清洁卫生及穿戴完整的工作制服。
Reportsany accident/incidents in the kitchen to immediate supervisor.
厨房如遇任何意外，及时向上汇报。
Hasthorough knowledge of all menus' and recipes in his section including theingredients, method of cooking pre- preparation procedures and the presentationof the dishes.
全面了解所有的菜单和食谱，包括原材料，烹饪方法，预备程序和出菜摆盘的要求。
Checksthe quality standards of perishable & grocery supplies in his/her sectionbefore preparation.
在备餐前根据食品质量标准和需求, 对易腐败食物和仓库存货进行检查。
Capablefor storing supplies in appropriate condition.
在适宜的条件储存食物。
Knowledgeableon the standard method of pre-preparation, methods of cutting, types of foodingredients and proper handling.
掌握标准的备餐知识, 刀工技能以及食物原料的种类并能正确操作。
Controlsfood spoilage and wastage through proper handling and storage.
通过正确的处理和储存方法控制食物的腐败和浪费。
Cleansand arranges items in the fridges, storage areas and work areas
accordingto schedule to maintain high sanitation standards.
根据食品卫生原理和酒店规定的卫生标准安排和保持冰箱, 储存室和工作区域的卫生, 清洁和整齐。
Preparesall mise-en-place in accordance to the production schedule, ensuring continuoussupply throughout the shift.
根据工作时间表的安排进行所有的备餐准备工作, 并确保能满足需要。
Informshis supervisor immediately of any deficiency in quantity and quality of foodsupplies and equipment in his work area.
在工作中发现任何食品上的质量, 数量以及设备上的问题均应及时向上级汇报。
Attends to specificguests needs and requirements as directed.
应付客人的特殊要求和需要。
Establishes& maintains effective employee & interdepartmental relationships.
建立和保持同事和部门之间的良好系。
Coordinateswith cooks from other sections and service team in the performance of work.
与别的厨房部门厨师及服务人员合作完成工作任务。