Commis西厨厨师

职责概述
GENERAL MISSION
在主管及领班的带领下，负责西厨房热菜区域指定菜品的烹制、备料及岗位清洁工作。严格遵守标准菜谱与操作规程，确保出品质量、效率及安全卫生。
Under the guidance of the Chef de Partie and Demi Chef, responsible for the preparation, cooking, and station cleaning of assigned dishes within the Western hot kitchen section. Strictly adheres to standard recipes and operating procedures to ensure output quality, efficiency, safety, and hygiene.
工作职责
RESPONSIBILITIES AND MEANS
根据标准菜谱和主管/领班的安排，准确、高效地完成分配的热菜烹制任务，确保风味、火候、温度及装盘符合要求。
Accurately and efficiently complete assigned hot dish cooking tasks based on standard recipes and instructions from the CDP/Demi Chef, ensuring flavor, doneness, temperature, and plating meet requirements.
负责本岗位所需的基础备料工作，如蔬菜切配、酱汁预制、肉类预处理等。
Responsible for basic mise en place for the assigned station, such as vegetable cutting, sauce pre-preparation, and meat pre-processing.
在开餐前和营业结束后，负责本工作区域的清洁、整理及用具归位，保持环境整洁卫生，并确保个人仪容仪表符合标准。
Before service and after closing, responsible for cleaning, organizing, and storing utensils in the assigned work area, maintaining a clean and hygienic environment, and ensuring personal appearance meets standards.
严格执行上级的工作安排与指令，确保任务按时、按质完成。
Strictly execute work assignments and instructions from superiors to ensure tasks are completed on time and with quality.
正确使用和日常维护本岗位的厨房设备与工具，发现异常及时上报。
Use and perform daily maintenance on kitchen equipment and tools for the assigned station correctly, reporting any abnormalities promptly.
积极与同事协作，遵守厨房工作流程，确保生产环节顺畅。
Actively collaborate with colleagues, adhere to kitchen workflows, and ensure smooth production processes.
完成上级交代的其它任务。
Carry out other tasks as directed by supervisor.