冷菜厨师 Commis-Pinju Restaurant

Delight Guest和悦宾客
1.Practice the service culture SHINE with Service Essence Training
对客服务中践行《服务精髓》中SHINE的服务文化要求
2.Solve the guest complaints with service culture E-Leap within Service Recovery Training
当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则
3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards
个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准
4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓的信息以提高客人体验感和品牌感知度
5.Provide good service, knowledge of facilities etc
拥有良好服务意识及厨房设备基本知识等
6.Contributes and works as a team, Maintains a professional and friendly attitude
具有奉献精神及团队合作精神，保持专业级友好的态度
7.Ensures a clean, professional appearance according to hotel grooming standards
根据酒店仪容仪表标准，保持干净专业的仪容仪表
8.Familiars with the use of equipment in kitchen, practices the hygiene and sanitation procedures.
熟悉厨房设备的用法，实行卫生安全规程
9.Ensures proper use and cleaning of equipment, practices economy, maintains strict control on food wastage
确保清洁用具的正当使用，严格控制食品浪费
10. Ensure all staff have training, good skill and briefed on the hotel rules and regulations
确保所有员工得到培训，拥有好的技能并向员工传达酒店的规章制度
11.Prepare kitchen equipment for use
准备厨房设备以便使用
12.Assemble and prepare ingredients for the various menus
为菜单上的项目安排准备原料
13.Prepare food service
准备食品为客人服务
14.Assist with checking and receiving goods
协助检查和接收货物
15.Store goods
储存货物
16.Managing the storage areas
管理储存区
17.Follow notes of recipes, ingredients that are to be served with the feature menu or that you are trained or shown
根据菜谱要求，或之前的培训，准备食材
18.Preparing, cooking, finishing, and garnishing of all Hot & Cold food products
准备，烹调所有冷热餐点，并做好其的装饰工作
19.Cook and prepare menus for restaurants and banquet, (a la carte, buffet and open kitchen)
为餐厅和宴会烹制产品（无论是零点的，还是自助餐和现场操作）
20.Make sure that set ups and mise-en-place are done accurately before opening the restaurant
确保在餐厅开始营业前完成所有准备工作