西厨房一级厨师 Commis 1

 一级厨师负责烹饪食物和所在厨房的厨师长或副厨师长分配的其他任务。
 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。
 了解并遵守酒店或部门各项规定和程序。
 负责烹饪， 保证菜品的色、香、味、形， 达到要求的标准。
 确保厨师在一个积极和专业的工作环境中工作。
 保证食品的卫生、许可及安全标准是被了解并认同的。
 遵守酒店各项规章制度及程序。
 确保所在厨房及部门内的良好沟通。
 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。
Ø The Commis I is responsible to produce foodand fulfill kitchen duties as instructed by the Sous Chef or Chef de Cuisine ina specific kitchen or outlet.
Ø Maintain clear communications with the SousChef or Chef de Cuisine, including all relative internal communications, and torelay all guest comments both positive and negative.
Ø Maintain complete knowledge of and complywith all departmental/hotel policies and procedures.
Ø To produce consistently high quality foodproduction and presentation, always meeting agreed standards.
Ø He is to ensure a positive & professionalworking environment throughout the kitchens.
Ø Ensure that agreed food hygiene, licensingand safety standards are upheld or surpassed, at all times.
Ø Abide by all rules, regulations, policiesand procedures of the hotel.
Ø Ensure the effective Inter kitchen andinter departmental communications are conducted in professional manner
Ø Ensure that his designated area of thekitchen is set up and closed according to Standard Operating Procedures,including correct storage of all foods and meeting HACCP Standards.
Ø Be a role model of all rules, regulations,policies and procedures of the hotel.
Ø Be a role model of all Fairmont Mission,Vision and Values.