西厨房厨师 Commis Chef

DUTIES AND RESPONSIBILITIES 工作职责
·Produces food of high quality
according to standard recipes
·按照标准菜谱制作高质量的食品
·Assists with the preparation,
presentation, decoration and storage of the following dishes:
·协助进行以下饭菜的制作、装盘、装饰和存储工作：
o
Meat dishes
o
荤菜
o
Meat marinades
o
腌肉
o
Carve meats
o
割肉
o
Fish and shell fish
o
水产品
o
Sauces for fish and shell fish
o
水产品用酱
o
Garnishing techniques and
methods of service for fish
o
对鱼进行装饰的技巧和方法
§ Salads
§ 沙拉
§ Dressings
§ 沙拉酱
§ stocks and soups
§ 汤
o
Malay and Nonya Dishes
o
马来和娘惹菜
§ sambal, acar and urap
§ 咖喱饭调味品、开胃菜和生菜
§ rice dishes
§ 米饭
§ noodle dishes
§ 面条
§ Sashimi
§ 刺身
§ Tmpura
§ 天妇罗
§ chicken, meat, seafood and vegetable
dishes
§ 鸡肉、肉、海鲜和蔬菜菜肴
o
Buffet Food
o
自助餐
§ Preparation
§ 制作
§ Storage
§ 储存
·Communicates politely and
display courtesy to guests and internal customers
·与客人和内部客户礼貌、友好的交流。
·Provides direction to the
Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
·指导厨房帮手，包括厨师、厨房服务员和管事的工作。
·Communicates to his/her
superior any difficulties, guest or internal customer comment and other
relevant information
·与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。
·Establishes and maintains
effective employee working relationships
·与员工建立并保持良好的工作关系。
·Attends and participates in
daily briefings and other meetings as scheduled
·按计划参加并参与每日例会及其它会议。
·Attends and participates in
training sessions as scheduled
·按计划参加培训活动。
·Prepares in advance food,
beverage, material and equipment needed for the service
·事先准备服务所需的食品、饮料、材料和设备。
·Cleans and re-sets his/her
working area
·清洁并整理工作区域。