Chinese Commis中厨厨师

1.Prepare hot dishes in accordance with the hotel’s standard recipes, taste, portion size and plating requirements.
按照酒店标准菜谱、口味、分量、摆盘要求，完成热菜烹饪。
2.Control the cooking heat, color, texture and temperature of dishes to ensure stable and high-quality output.
把控菜品火候、色泽、口感、温度，保证出品稳定、高品质。
3.Be responsible for pre-meal preparation, ingredient pre-processing and seasoning preparation for the position.
负责本岗位餐前准备、原料预制、调料调配。
4.Ensure efficient dish preparation during service, maintain proper speed and sequence, and avoid wrong or missing orders.
开餐期间高效出品，保证出餐速度与顺序，不错单、不漏单。
5.Cooperate with the butcher, server, steamer and other positions to ensure good teamwork.
配合砧板、打荷、上杂等岗位，做好团队协作。
6.Control costs, reduce waste, and prevent substandard dishes from leaving the kitchen.
控制成本，减少浪费，杜绝不合格菜品出厨房。
7.Participate in dish innovation, food tasting, training, and various banquets, conferences and VIP receptions of the hotel.
参与菜品创新、试菜、培训及酒店各类宴会、会议、VIP 接待。
8.Complete other kitchen tasks assigned by superiors.
完成上级交办的其他厨房工作。