高级厨师 Commis 1

SCOPE
工作范围
Under the direction of the Outlet Chef and within the limits of established Kempinski Hotels Policies & Procedures, produces quality food to standard within their designated kitchen.  
在餐厅厨师长的领导下，依照凯宾斯基饭店的制度与程序，按标准
在制定厨房里制作出高质量的菜品 。
DUTIES/ RESPONSIBILITIES
工作职责
Establishes and maintains effective employee and inter – departmental working relationships
建立与维护员工的高效率与部门内部工作关系
Attends and participates in Briefings and other meetings as required by the Outlet Head.
根据餐厅领导的要求参加每日班前会和其他会议
Attends and participates in Training sessions as scheduled.
出席并参加课程表上的培训课
Provide direction for Cook A’s and Cook B’s. 
指导二级和三级厨师
Participates in Food Production as necessary in accordance with the requirements and practices of their designated section / restaurant.
根据要求参与到指定的部门/餐厅菜品的制作与演练中
Communicates to their supervisor any difficulties, guest comments or relevant information.
与自己的主管反映任何困难、客人意见或相关信息
Implements the Hotel Policies and Procedures , departmental regulations including(but not limited to) 
贯彻执行酒店的制度与程序，以及部门的制度，包括（不仅限于）以下
1) Hotel rules & Regulations 酒店规章制度
2) Health & Safety  健康与安全
3) Grooming  仪容仪表
4) Quality       质量
5) Hygiene     卫生
Performs related duties and special projects as assigned.
履行相关的职责与其他分配的特殊任务。