Chef de Partie 西厨主管

1. To work as directed from their chef
完成厨师长交办的工作。
2. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食品新鲜、配料恰当、色香味俱全、安全食用。
3. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function.
餐厅营业或者宴会开始前15分钟确保自助餐一切就绪。
4. That mise en place is fresh, correct size, portioned and according to business.
新鲜、配料比例适当，并且符合客人口味。
5. Will learn and execute the 30 point hygiene standards at all times.
随时学习并且贯彻执行卫生标准30条。
6. Wash hands before entering the kitchen or returning to work station.
进入厨房及回到操作台前先洗手。
7. Train subordinates with Marriott standards and assures that it meet all times.
向员工培训万豪的标准，确保随时达到标准。
8. Ensure that Marriott International documents are filled in correctly and necessary changes are done.
确保正确补充万豪国际所发的文件并做相应的改变。
9. A la carte food is cooked perfectly right, hot and in the stipulated time.
确保单点食品完全按食谱规定的时间和配方制作。
10. Proper handling of equipment.
正确使用设备。
11. Take temperature checks as required and keep record.
检查温度情况，并且做好记录。