中厨房三级厨师(打荷)/ Chinese Kitchen Commis 3 (Helper)

QUALIFICATION REQUIREMENTS:
任职资格：
1. Reading, writing and oral proficiency in the Chinese language.
具备良好的中文阅读，写作，口语能力。
2. Additional second language preferred.
最好掌握第二语种。
3. Able to work under limited supervision in a fast paced work environment.
能够在高压环境的管理下工作。
4. Good basic knowledge of food safety, hygiene and sanitation
良好的食品卫生安全基础知识。
5. Good basic knowledge of Chinese Cuisine
良好的中餐菜式基础知识。
JOB FUNCTIONS:
工作职责：
1. To follow proper payroll & uniform procedures.
遵守薪资&制服准则。
2. To be able to perform requested FS standards at the action stations when facing guest and providing with FS hospitality, Service Culture and Smile
在前场工作台面对客人时，遵守四季标准：服务理念和面带微笑。
3. To set up and complete the mise en place for lunch/dinner according to schedule & roster
根据计划&排班为午餐/晚餐做准备工作。
4. To prepare and plate menu items accordingly to established FS guidelines and food standards.
根据四季准则和标准准备出品的相关东西。
5. To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use
安全地、合理地使用厨房设备并在使用后清洁。
6. To read all orders.
查看所有点单。
7. To prepare and present on a timely basis all foods for lunch/dinner service to established standard.
及时为中餐/晚餐准备和摆放所有食物，以达到标准。
8. To respect and accommodate server’s requests regarding guest’s personally, preference and request.
针对客人个人喜好事宜时，尊重并满足服务员的要求。
9. To handle food and rotate it accordingly to established procedures.
根据准则处理和贮藏食物。
10. To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Sous Chef on duty
协助当班副厨师长申请、签字、上交和领取当日和次日所需原料。
11. To work closely with standard recipes and plate presentations in order to maintain standard of quality in production and presentation.
遵从食谱和摆盘，以确保出品质量。
12. To clean all work areas & throughout at the end of the shift including own fridge, freezer, gasket, knifes and cutting board.
下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。
13. To ensure a neat, clean, sanitized and organized work area
保证工作区域整洁卫生。
14. To maintain a positive attitude toward changes and high level of professionalism
灵活应变、态度积极，保持专业水准。
15. To handle and report any accident immediately, no matter how minor.
处理和汇报突发事件，无论事情大小。
16. To maintain a good working relationship with other employees, providing instruction and encouragement as needed.
和同事相处融洽，必要时提供建议支持。
17. To maintain a full line of communication with supervisors.
和主管保持良好沟通。
18. To respond properly in any hotel emergency or safety situation.
合理回应酒店的紧急事件。
19. To perform other tasks or projects assigned by hotel management and staff.
执行酒店分配的其他任务。