Commis Chef 全日餐厅厨房厨师

1. 在全日餐厅厨房团队中协助主厨及副厨完成食材准备、切配、烹制及装盘等基础烹饪工作；
2. 严格遵守食品安全与操作规范，保持工作区域清洁卫生，落实餐具、设备及环境的日常清洁与维护；
3. 按照标准菜谱及出品要求执行菜品制作，确保口味、分量、摆盘符合餐厅质量标准；
4. 协助完成每日食材领用、库存盘点及损耗记录，及时反馈原料使用情况；
5. 积极参与厨房内部培训与技能提升活动，配合团队完成高峰时段出品保障任务。

1. 具备1年及以上酒店、连锁餐饮或高端社会餐饮后厨实操经验，有全日餐厅或西餐厨房工作经验者优先；
2. 接受过系统的烹饪专业训练，持有中式烹调师（初级）或西式烹调师（初级）职业资格证书者优先；
3. 熟悉常见食材特性、基础刀工、火候控制及基础酱汁调制，能独立完成煎、炒、烤、煮等常规烹饪操作；
4. 具备良好的卫生意识与操作习惯，了解《食品安全法》基本要求及厨房6S管理原则；
5. 身体健康，能适应站立作业及快节奏工作环境，具备团队协作精神与基础沟通能力。
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