POSITION SUMMARY
Purpose of Role
To ensure complete guest satisfaction by providing an excellent standard of food in a competent and professional manner. Commis Chefs must always strive to obtain maximum efficiency and promote teamwork within and outside of the department.
Commis Chefs will be required to conduct their duties in a courteous safe and efficient manner in accordance with the hotels policies and procedures ensuring that a high level of service is maintained.
Cast Key Responsibilities
1. Knowledge of individual menu items including basic ingredients methods of preparation and presentation style.
kitchen hygiene and cleanliness.
basic knowledge of all venues in the hotel.
for mise en place.
and examine food prepared for freshness and required quality.
up section as required by Sous Chef and to be checked by Sous Chef before service.
responsible for minimising food wastage.
職位宗旨
廚師須努力促進內外部門和諧提升效率並提供最高品質的食物給顧客
廚師的責任是以有禮貌安全和高效率的方法按照飯店政策和程序保證提供高水準的服務
主要負責事項
1.清楚知道菜單內容包含內容物製作流程及擺盤方式
2.保持廚房衛生及清潔
3.要對飯店內的所有餐廳有基本認識
4.要負責擺盤
5.檢查確認食物的口味新鮮度及品質
6.按照主廚所要求設定出餐出餐前須由主廚再確認
7.將食材的損耗降至最低
At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savou ... View more