中厨/西厨/饼房厨师 Commis

根据工作标准、为客人及员工准备食品。当接到指示时立即进入工作状态。保证有效安全的工作并发扬勤俭节约的风格。熟知菜单及配料成分。
§ Cuts various meats andvegetables as per established specification.
根据不同的要求，切配各种肉类和蔬菜。
§ Cooks foodstuff in quantitiesaccording to menu and number of persons to be served.
根据菜单和客人的数量来烹制食品。
§ Collects supplies from storesand keeps records and accounts.
从仓库领取原料并保存好记录。
§ Organises the storage of drygoods and vegetables.
组织干货及蔬菜的储存。
§ Prepares food that isconsistent in quality, and reflects the style of the outlet concept.
一贯向客人提供高品质并展现餐厅理念的食物。
§ Strictly adheres to the foodapportionment policy to control costs.
严格执行食品分摊政策以控制成本。
§ Strictly adheres to themethods of food preparation and cooking, sizes of portions, and garnishing offoods to ensure food is prepared in prescribed manner.
严格遵照食品准备及制作方法、分量和装饰的要求，以确保食物是按预先设计而制作的。
§ Maintains the cleanliness ofthe kitchen and strictly adheres to the Hotel Hygiene policy.
保持厨房的干净整洁及严格遵守酒店的卫生标准。
§ Maintains the cleanliness ofall kitchen equipment at all times.
始终保持厨房里所有设备干净整洁。
§ Reports any malfunction orbreakdown of food production machine in a timely manner.
及时报告任何食品加工设备的故障。
§ No slacking off, or you'll bedeemed incompetent for the job.
不可以消极怠工 否则会被认为不能胜任这项工作