岗位职责/职位描述

·         Performs all types of food preparation as instructed by the Sous Chef in a professional way to ensure quality and consistency, is fully responsible for his assigned section.

按照副总厨的要求，有效开展厨房的工作，做好各种食品的准备工作，并确保食品的质量。

·         Supply enough mise-en-place and ensure smooth operation.

准备充足的原料以确保工作正常进行。

·         Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.

熟悉所有出品的原料，烹饪技术及装饰。

·         Ensures quality and freshness of all food preparation.

确保所有配料的质量。

·         Ensure that production is done according to the standard recipes at all times.

确保所有出品按照标准的烹饪方法制作。

·         Delegate work to the Chef De Partie and Commis assigned to him.

带领厨师长和帮厨工作。

·         Check fridge and Products thoroughly to avoid spoilage.

为防止食品变质，要彻底检查冰箱。

·         Has knowledge of all food items concerning ingredients, cooking techniques and preparation.

熟悉所有菜的配料烹饪方法及准备工作。

·         Is alert in energy saving.

注意节省原料。

·         Ensure production and quality meets hotel standards.

确保出品达到饭店的标准。