Commis I

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 hotel's 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.

2.Maintain kitchen hygiene and cleanliness.

3.Gain basic knowledge of all venues in the hotel.

4.Responsible for mise en place.

5.Taste and examine food prepared for freshness and required quality.

6.Set up section as required by Sous Chef and to be checked by Sous Chef before service.

7.Be 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 celebrated. Our 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.