【全日餐廳廚房】廚師 All Day Dining Commis Chef

1. 按照標準菜譜製作高品質的食品。 2. 協助進行餐點的製作、裝盤、裝飾和儲存工作。負責自助餐的製作與儲存。 3. 與客人和內部客戶禮貌、友好的交流。 4. 指導廚房內部（包括廚師、廚房助手和管事）的工作。 5. 向上交流疑難問題、客人或內部客戶的意見以及其他相關資訊。 6. 事先準備服務所需的食品、飲料、材料和設備。清潔並整理工作區域。 7. 與員工建立並保持良好的工作關係。按計畫參加並參與每日例會及其他會議與培訓活動。 8. 實施酒店和部門的規定、政策和工作程序，包括但不限於酒店規則、健康和安全、儀容、品質、衛生和清潔。 9. 執行被分派的相關任務和特殊專案。 Culinary Operations Produces high-quality food according to standard recipes. Assists with the preparation, presentation, decoration, and storage of dishes. Prepares and stores buffet food. Kitchen Support & Communication Communicates politely with guests and internal customers. Provides direction to kitchen helpers (Cooks, Kitchen Attendants, Stewards). Reports difficulties, guest comments, and relevant information to superiors. Prepares in advance food, beverage, materials, and equipment needed for service. Hygiene & Compliance Cleans and re-sets assigned working area. Implements hotel and departmental regulations, including health and safety, grooming, quality, hygiene, and cleanliness standards. Attends scheduled training and meetings. Accountability This position reports directly to the All-day Dining (Demi) Chef de Partie. The Comis Chef is responsible for preparing and presenting high-quality food in accordance with hotel standards, assisting in various kitchen tasks, and maintaining kitchen hygiene. This role is crucial in supporting efficient kitchen operations and contributing to a positive dining experience for guests.