1.The Commis chef isresponsible for preparing, cooking and presenting food as per his giveninstructions according to the established standards.
廚師按照標(biāo)準(zhǔn)提供食品。
2.Cooks,prepares and bakes food for guests and associates as per the standard recipes.
按照食品準(zhǔn)備,烹飪食品。
3.Helpthe other in the kitchen member to ensure the normal operation of a day on timeto the guest's satisfaction.
幫助其他在廚房的成員確保一天的正常準(zhǔn)時(shí)運(yùn)作達(dá)到客人的滿意度。
4.Ensurefood preparation and put in production according to the standard.
確保食品準(zhǔn)備和擺放在生產(chǎn)中按照標(biāo)準(zhǔn)。
5.Ensurefood storage, preparation, for safety and be hygiene standard.
確保食品的儲(chǔ)存,準(zhǔn)備,獲得安全衛(wèi)生。.
6.Ensurefood preparation processing according to the specific formula and reduce loss.
確保食品的準(zhǔn)備加工按照具體的配方,縮小損失。
7.Maintainstandard clean and health of all the kitchen and related area.
維持標(biāo)準(zhǔn)的清潔和衛(wèi)生在所有的廚房和相關(guān)區(qū)域內(nèi)。
8.Ensurepreparation work and preparation program correct.
確保準(zhǔn)備工作和準(zhǔn)備的程序正確工作有效地促進(jìn)和諧和團(tuán)隊(duì)合作。
崗位要求
1.More than 1 year working experience in the same position.
1年以上同崗位工作經(jīng)驗(yàn)。
2.familiar with the hotel's customer service requirements.
熟悉掌握酒店對客服務(wù)的要求。
3.professional and responsible, civilized behavior.
有事業(yè)心和責(zé)任感,行為舉止文明禮貌。