• 员工生日礼物
• 管理规范
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 人性化管理
• 六险一金
• 员工关爱

1.To assist the Chef de Partie in thedaily operation of the Kitchen, the Commis 1 requires good leadershipqualities, organizational and communication skills, and is fully responsiblefor outlet operation, in the absence of the Sous Chef.
为协助饼房督导在厨房中的日常运作, 饼房厨师1级需要良好的领导素质，组织和沟通能力，并全面负责食品操作，在饼房副厨师长缺席时候。
2.To assist colleagues, in SupportingCulinary teams, if required, to enhance team spirit, develop credibility,respect, openness and trust.
协助英才，支持烹饪团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
3.To report accidents and sicknessimmediately to the Pastry Chef, with clear and concise details as required.
要立即向饼房厨师长报告事故和疾病，并提供清晰，简明的细节要求。
4.To identify and request assistance priorto any breakdowns.
任何事故发生前，要提前确认并请求协助。
5.To relay any breakdown relatedinformation immediately to the Pastry Chef, to enable root cause identificationand eradicate re occurrences.
立即向饼房厨师长汇报任何故障相关信息，以确定根本原因并防止再次发生。
6.To liaise with the Stewarding Manager inorder to ensure high standards of cleanliness are maintained in all areas ofthe kitchen, such as machinery, small Kitchen equipment, floors and fridges 
与管事部经理保持联系，以确保厨房所有区域保持高标准的清洁度，如机器，小型厨房设备，地板和冰箱。
7.To ensure that operating and kitchenequipment is maintained to a good standard with minimum breakage.
确保操作和厨房设备保持一个良好的标准和最低破损率。
8.To ensure any operating equipmentmalfunction is communicated to the Pastry Chef immediately, to allow forengineering response.
确保任何操作设备故障立即通知饼房厨师长，以便工程部做出响应。
9.To identify and request assistance ifrequired, prior to any breakdowns occurring.
在任何故障发生之前，如有需要，确认并请求帮助。
10.To adhere to all pre-determined set-uptimes and breakdowns for each meal period-event.
要坚持所有预先确定的时间和清理每餐期事件前的检查。
11.To follow all control and keyprocedures.
要遵循所有控制和关键的程序。
12.To ensure all “quality ingredients” areaccurately ordered, received and stored following F.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后遵循保持先进先出的原则。
13.To ensure all “quality ingredients’’ areprofessionally prepared in accordance with recipes, plating guides, buffet setups, with an emphasis on maximizing production time and minimizing waste, tosupport the Culinary Team achieve its financial goals-targets.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标。
14.To assist in the development of a safeand clean working environment. 
要协助建立发展，安全和清洁的工作环境。
15.To take a professional interest andresponsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。
16.To assist the storeroom Receiving Clerkin reviewing the quality of goods received, if required,
如有需要，协助仓库收货员审核收货质量。
17.To perform daily inspections of allwalk-in refrigerators, reach INS, to ensure that proper rotation of food isadhered to prior to and upon completion of your shift.

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