Chinese Kitchen Commis 1 中厨一级厨师

关于职位： 

Ensures that culinary activities and standards are aligned with the respective corporate guidelines and Hotel F&B concept. Establishes and adheres to hotel specifications and standards, which are used to ensure that standards are introduced, implemented and consistently maintained. 

确保烹饪活动和标准与相应的公司指导方针及酒店餐饮理念保持一致。制定并遵循酒店规范和标准，以确保标准得以引入、实施并持续维持。 

What you will do: 

岗位职责： 

· To set up and complete the miss en place for lunch/dinner according to schedule & roster 

根据计划&排班为午餐/晚餐做准备工作。 

· To prepare and plate menu items accordingly to established Four Seasons guidelines and food standards. 

根据四季准则和标准准备出品的相关东西。 

· To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use 

安全地、合理地使用厨房设备并在使用后清洁。 

· To read all orders. 

查看所有点单。 

· To prepare and present on a timely basis all foods for lunch/dinner service to established standard. 

及时为中餐/晚餐准备和摆放所有食物，以达到标准。 

· To respect and accommodate server’s requests regarding guest’s personally, preference and request. 

针对客人个人喜好事宜时，请尊重并满足服务员的要求。 

· To handle food and rotate it accordingly to established procedures. 

根据准则处理和贮藏食物。 

· To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Sous Chef on duty 

协助当班副厨师长申请、签字、上交和领取当日和次日所需原料。 

· To work closely with standard recipes and plate presentations in order to maintain standard of quality in production and presentation. 

遵从食谱和摆盘，以确保出品质量。 

· To clean all work areas & throughout at the end of the shift including own fridge, freezer, gasket, knifes and cutting board. 

下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。 

· To ensure a neat, clean, sanitized and organized work area 

保证工作区域整洁卫生。 

· Check all necessary, relevant equipment, ensure safe and in operation order. 

检查、确保所有应用设备准备就绪、运作良好。 

· Check cutting broads, knifes and all other relevant equipment to ensure safe and in operating order. 

检查、确保砧板、刀具以及其他相关器具准备到位。 

· Cutting should be clean, knifes is to be sharp. 

砧板必须干净、刀具必须锋利。 

· Check fridge temperature and condition to ensure that is within a proper degree and in order. 

检查冰箱温度，确保其正常运作。 

· Check and identify that all equipment is in working order, switch on BBQ stoves. 

检查并确保所有设备准备就绪，打开烧烤炉。 

· Report to department head immediately of any unsafe and broken equipment. 

设备出现故障时请立刻上报部门领导。 

· Check and ensure all food items are available. 

检查并确保备料齐全 

· Check all food par and other necessary barbecue items are available for the day. 

检查并确保当天所有食物和其他烧腊必备品齐全。 

· Communicate with department head for any discrepancies. 

若有出入，及时和部门领导沟通。 

· Communicate with all members of the staff for any unavailable items. 

缺少某物品时，请及时告知本部门所有员工。 

· At all points throughout the day operation, communication is essential as to ensure smooth and efficient working environment. 

在每日运营中，及时沟通以使工作更顺畅和高效

What you bring: 

岗位要求：