西厨一级厨师 Commis I

1.Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食品新鲜、配料恰当、色香味俱全、安全食用。
2.That mise en place is fresh, correct size, portioned and according to business.
新鲜、配料比例适当，并且符合客人口味。
3.A la carte food is cooked perfectly right, hot and in the stipulated time.
确保单点食品完全按食谱规定的时间和配方制作。
4.All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
5.Make sure production charts are closely followed and adhered to.
严格按照生产操作流程制作食品。
6.Be able to work in another area when needed and take part in cross-training when directed.
按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
7.Attend and conduct training sessions as required.
根据需要参加并且开展培训。