Nhân Viên Phụ Bếp 1/ Commis 1 (Cold)

• Produces food of high quality according to standard recipes
• Assists with the preparation, presentation, decoration and storage of the following dishes:
o Meat marinades
o Sauces for fish and shell fish
o Garnishing techniques and methods of service for fish
o Pastry, cakes and yeast goods
o Petits fours
o Vietnamese, Asian & International Dishes
o Buffet Food
 Preparation
 Storage
• Butchery
o Cuts meats to a correct portion size
o Properly wraps meats and fish to preserve and protect the product.
o Follow procedures to ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws.
o Minimize waste and maintain controls to attain forecasted food cost.
o Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.
o Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis.
• Assists the effective presentation of staff meals and maintaining the staff dining room in a clean and hygienic manner
• Communicates politely and display courtesy to guests and internal customers
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:
o House Rules and Regulation
o Health and Safety
o Grooming
o Quality
o Hygiene and Cleanliness
• Performs related duties and special projects as assigned