Commis II 二级厨师

工作职责：
Responsible for the pre-preparation of food items according to specified standard in the Recipe Cards.
根据本部门食谱负责为餐厅，自助餐和宴会制作食品进行预加工。
Responsible for the proper handling and maintenance of equipment.
负责厨房设备的正常使用，运转和保养。
Responsible for 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。
Responsible for knowing and following Hotel policies, procedures, rules and regulations.
遵守执行酒店的规章制度和程序。
Responsible for the completion of his/her time sheet/card.
对保持个人考勤卡的完整性负责。
Reports to 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。
Reports any accident/incidents in the kitchen to immediate supervisor.
厨房如遇任何意外, 及时向上汇报。
Capable for storing supplies in appropriate condition.
在适宜的条件储存食物。
Knowledgeable on the standard method of pre-preparation, methods of cutting, types of food ingredients 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。
Controls food 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。
Prepares all mise-en-place in accordance to the production schedule, ensuring continuous supply 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。
Informs his supervisor immediately of any deficiency in quantity and quality of food supplies 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。
Coordinates with 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。
任职资格：
1、责任心强、注重细节、能抗压。
2、独立、熟练地完成烹饪，保证出品稳定。