招聘8悦厨房一级厨师炒锅/砧板 Lunar8 Kitchen Commis1 Wok/ Chopper_北京华彬费尔蒙酒店招聘信息-最佳东方

Scope of Position- The primary function of the Commis I is to prepare high quality food in all various outlets on a basis of rotating schedule. The Commis I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specs and function contracts. The 1st Cook will have a complete knowledge of all of the 2nd and 3rd cook performance objectives as well as sound technical skills to in all of the areas described in the performance objectives as stated in the job description 1st cook Position.

职位权限- 一级厨师的主要功能是根据轮班安排准备各种高质量的食物。负责根据公司规范和功能合同即时、准确地调配宾客点餐的食物，准确地制作和盘装宴会或餐厅食物种类。一级厨师将要完整地了解所有二级厨师和三级厨师的绩效目标和全部的技术技能，以及工作描述一级厨师职位中所规定的绩效目标中所描述的各个方面。

Requirements要求

· High School diploma and/ or experience in a hotel or a related field preferred.

· 高中毕业证和/或有酒店或相关领域经验者优先。

Must possess outstanding guest services skills, professional presentation and sophisticated communication skills

· 必须具备出众的客户服务技巧、专业表现和丰富的沟通技巧。

Proficient in the English language (verbal & written), second language is an asset.

· 精通英语（口语和书面语），掌握第二门语言者优先。

· Must be able to handle a multitude of tasks in an intense, ever-changing environment.

· 必须能够在紧张和不断变化的环境下处理多项任务。

Must be flexible in terms of working hours.

· 必须在工作时间上灵活安排。

· Must work well in stressful, high-pressure situations.

· 必须能在紧张、高压环境下工作。

Must be physically fit in order to lift items up to 50 pounds.
必须身体健康，能提起50磅重的物品。

· Must maintain composure and objectivity under pressure.

· 必须在压力条件下保持镇定和客观。

· Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

· 必须能有效处理工作场所中的问题，包括预见、预防、识别和解决必要的问题。

· Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.

· 必须能够了解不同来源的复杂信息，经过考虑、调整或修改以满足某一特定需求的限制。

· Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.

· 必须有效听取、了解和澄清同事与客人提出的意见和问题。

Responsibilities 职责

· Approach all encounters with guests and employees in a friendly, service-oriented manner.

· 以友好、面向服务的方式与所有宾客和员工打交道。

· Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling, which will vary according to the needs of the hotel.

· 保证按照费尔蒙酒店标准按时出勤，可根据酒店需要做相应变化安排。

· Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.

· 确保个人仪容仪表达到高标准，包括上班时穿上适当的制服和佩戴名牌。

· Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.

· 始终遵守费尔蒙酒店标准和规定，鼓励安全、有效的酒店营运。

Follows Hotel’s telephone etiquette standards.
遵守酒店的电话礼仪标准。
Follows Occupational Health & Safety regulations.
遵守职业健康与安全规定。
Ensures adherence to Fairmont’s Code of Ethics
遵守费尔蒙酒店的《道德规范》。

· Ensure equipment and kitchen cleanliness.

· 确保设备和厨房清洁。

· Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals

· 保持冰箱和厨房干净、整洁，所有食物品种贴上标签和日期，以便进行必要的加工来实现公司目标。

· Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

· 充分地确保食物生产，不要产生过多剩菜和浪费。

· Has a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.

· 熟悉各种刀切知识和适当技巧，如切断、切块和切片。熟悉装饰菜知识和制作。

· Has a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing,

· 熟悉餐具室位置和产品，如生菜鉴别、传统沙拉装盘和调配（如尼斯沙拉、水果沙拉、华道夫式沙拉、科布沙拉、主厨沙拉、土豆沙拉、高丽菜沙拉、Mikado沙拉和俄式沙拉。熟悉冷沙司制作、调味料和调味酸辣酱油，如凯撒调味料、俄式调味料、蒜泥蛋黄酱、蛋黄酱、法式羊酪汁。

· Has a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures for degrees of doneness – rare to well done.

· 熟悉肉品鉴别和烹调技术，各种牛肉、猪肉、小牛肉、羊肉、和家禽的各种切法以及相应的烹调技术。蒸、烤、焙、煎、嫩煎。准确了解煮熟程度的烹饪温度——半熟到全熟。

· Has a solid knowledge of fresh and saltwater fish, crustaceans, molluscs and various mixed cooking techniques.. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying.

· 熟悉淡水鱼和海产鱼、甲壳类、软体动物和各种混合烹饪技术：水煮、慢煮、油炸、烘焙、烤、嫩煎和煎。

· Has a solid technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.

· 熟悉蔬菜制作技术，如各种切法（细切、乡下农夫切菜法、切成小方块、切成细条、battonet、切碎、切成丝、巴黎式切法和noissette。熟悉相应的烹饪制作，包括煮、烫、蒸、烤、煎、焙和油炸。

· Has a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice’s, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, Chateau, duchesse) Polenta, pasta.

· 熟悉并且能够制作不同方法的淀粉烹饪，如意大利调味饭、米饭、土豆（炸丸子、伯尼、榨渣、pont-neuf、马铃薯千层派、dauphine、Chateau、duchesse）玉米粥和意大利面。

· Has a solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.

· 熟悉母沙司的鉴别、分类和制作，如荷兰沙司、贝夏梅尔乳沙司、番茄沙司、西班牙沙司和奶油沙司。

· Has a solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.

· 熟悉并且能够鉴别和制作二次沙司，如奶油蛋黄沙司、chasseur、choron、奶油沙司、marchand de vin、咖喱沙司和诺曼底沙司。

· Has a solid knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.

· 能鉴别和制作基本的汤，如consommé、清汤、奶油汤、菜汤、浓汤和杂脍汤，以及使用各种适当的增绸剂制作特殊的汤和各国传统的汤。

· Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning

· 熟悉带有临界控制温度、危险区、交叉污染、卫生处理、食物安全性、食原性疾病、毒素和化学中毒的食物安全性。

· Make Team Leader aware of any special products needed for coming functions.

· 让主管了解各部门所需的任何特殊产品。

· Must stay current and up to date with trends.

· 必须跟上当前和最新餐饮趋势。

· Must motivate team and inspire.

· 必须激发和激励团队。

· Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler

· 必须为顾客提供其基本工具，如主厨刀、去皮刀和水果刀等。

· Other duties as required.

· 其他分配职责。

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