一级厨师 Commis1

1.To produce consistently high quality food
production and presentation, always meeting agreed standards.
负责烹饪， 保证菜品的色、香、味、形， 达到要求的标准。
2.Ensure that agreed food hygiene, licensing
and safety standards are upheld or surpassed, at all times.
确保厨师在一个积极和专业的工作环境中工作。
3.Ensure that his designated area of the
kitchen is set up and closed according to Standard Operating Procedures,
including correct storage of all foods and meeting HACCP Standards.
确保所在厨房指定的区域按照标准操作程序装备及收档， 包括所有食品的正确保存同时达到HACCP标准。
4.Maintain clear communications with the Sous
Chef or Chef de Cuisine, including all relative internal communications, and to
relay all guest comments both positive and negative.
保持与厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。
5.Maintain complete knowledge of and comply
with all departmental/hotel policies and procedures.
了解并遵守酒店或部门各项规定和程序。