西厨房主管 Chef De Partie

1.Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation.
检查厨房所有部分，包括锅和洗碗区域的打扫，申购和纠正存货量和存货周转。
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
控制充足的为第二天的食品准备工作，例如酱油，原料和鱼等。
3.Check and control daily mise en place according to Sous Chef.
根据副厨师长的要求，检查和控制日常准备工作。
4.Ensure smooth, prompt and top class service to guests.
确保对客人顺利，敏捷和高水平的服务。
5.Assist in making food requisitions.
协助制作食品申请单。
6.Report any pending problems.
报告任何未决定的问题。
7.Responsible for basic on the job training with Demi’s, Commis and Cooks
负责对厨师领班和厨师一级和厨工的基本工作培训。
8.Be multi skilled with thorough knowledge of all hotel food outlets and menus.
对于所有酒店食品产品和菜单的全面知识和多层技能。
9.Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
品尝和检查制作的食品并做出必要的调整当需要时再填满食品。
10.Be responsible for minimizing food wastage.
对于食品浪费最小化负责。
11.Follow food safety program and ensure all associates have working knowledge of the program.
遵循食品安全程序和确保所有员工拥有此程序的工作常识。
12.Assist the Sous Chef in the performance of his/her duties.
协助副厨师长在执行他/她的职责。