员工餐厅厨师 TM Kitchen Commis

• To ensure the good co-ordinate of orders 保证与上级有良好的沟通
• Assist in monitoring the quality and quantity of all food items being served 控制好产品的质量和数量
• To assist in monitoring the correct quality and quantity of all foods received for kitchen 控制好厨房收货的质量和数量
• To ensure that no reusable foods are not wasted 保证未变质食物不被浪费
• To have a complete understanding and to follow up on hotel policies relating to hygiene, health and safety 对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
• To check all team members regularly for cleanliness appearance and awareness of pride in their personnel hygiene and in their uniforms 按时检查员工外表清洁，个人卫生和制服
• To maintain a good communication with all other team members 保持与其他员工良好的沟通
• To keep TMR Head Chef and Chef de Partie of all items of interest协助员餐主厨和主管了解所有工作项目
• To complement and maintain quality standards as they relate to sanitation and cleanliness 完善和维持与卫生清洁有关的质量标准
• Helps wherever required as per Team Member Canteen Chef 在厨师长和与员工需要时提供帮助
• To ensure all operating equipment / furniture are in good condition 确保所有设备器运营良好
• Follow up staff clock their ID card before they have working meal 监督员工在用工作餐前刷员工。
• Assist in cleansing utensils and equipment. 协助清洗设备及用具。
• Work accordingly to standard recipes. 根据标准的烹饪方法在制作。
• May be rotated in the different sections of the kitchen. 活动于厨房各部门
• Replace Demi Chef Partie when requested 如果需要，代替部门领班的工作。
• Checks preparation and work done to ensure quality. 检查准备工作，确保高质量。
• Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel 积极主动的参与到酒店运营，保持了解酒店内最新的事件。
• Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies. 在提供服务之前以及出菜之后 进行检查，如发现问题及时解决