SKK Kitchen Commis 心畅餐厅厨房厨师

To maintain high standards of food preparation and
service in the appointed kitchen(s), according to the standards set by the Hotel.
按照酒店的标准在指定的厨房里对食品准备和服务维持高标准。
KEY ROLES & RESPONSIBILITIES主要任务&责任
General
Knowledge 总体的知识
1.
Thorough knowledge of the establishment’s facilities and
personnel involved
全面的了解已建立安装设备和与之有关的人员。
2.
Good
knowledge of food service techniques and menu contents
对食品服务技能和菜单内容有好的了解。
3.
Aware
of the hotel’s fire and safety and emergency procedures
知道酒店的安全消防和紧急事件的处理程序。
Communications交流
1.
Contributes and works as a team in the general
operations of the kitchens, assisting
colleagues
when required
在厨房的日常运作中，如同团队般协同工作，当他们有需求时帮助同事。
2.
Maintains
a professional and friendly
attitude towards guests during contact
在和客人接触时维持一个专业的和友好的态度。
Grooming 整洁
1.
Ensure
a clean, professional appearance according to hotel’s grooming standards
按照酒店的整洁标准确认一个清洁的，专业的外表 。
2.
Maintain
high standards of appearance and good personal hygiene. Be
aware of and adhere to company policies and statutory requirements with regards
to health and safety, sanitation, and fire procedures
维持高标准的外观和良好的个人卫生，对于健康和安全，卫生，消防程序注意并遵守公司政策和法规的要求。
3.
Maintain a high standard of cleanliness and
sanitation in and around all culinary work areas
.and ensure that all colleagues clean their stations after every service.
确保员工保持高标准的清洁和卫生设施和在所有的烹饪工作区域。并确保所有同事工作
结束后打扫他们的服务区域。
Hygiene and Food Safety Management卫生和食品安全管理
1.
Acquainted and familiar with the use of all electrical
and mechanical equipment in the kitchen and observes the safety
precautions when handling them
了解和熟悉厨房里的所有电气和机器设备的使用，操作时遵守安全措施。
2.
Practice
the hygiene and sanitation procedures set by the hotel when handling food
按酒店的实施卫生和卫生设备程序处理食物。
3.
Ensure
proper use and cleaning of equipment to prolong use and prevent damage
确保适当的使用和对设备的清洁延长使用寿命，和预防毁坏。
Cost Control成本控制
1.
Practice
economy where food, paper supplies, electricity and water are concerned
节约食品，纸张，电力及水。
2.
Maintain
strict control on food portioning and wastage, ensuring gross food
profitability
严格控制食品份量，控制食品浪费，保证总体的餐饮收益。