厨师 Commis

1.根据菜单和客人的数量来烹制食品。
Cooks foodstuff in quantities according to menu and number of persons to be served.
2.从仓库领取原料并保存好记录。
Collects supplies from stores and keeps records and accounts.
3.组织干货及蔬菜的储存。
Organises the storage of dry goods and vegetables.
4.一贯向客人提供高品质并展现餐厅理念的食物。
Prepares food that is consistent in quality, and reflects the style of the outlet concept.
5.严格执行食品分摊政策以控制成本。
Strictly adheres to the food apportionment policy to control costs.
6.严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求，确保食物按照规定标准准备。
Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.