厨师主管 Kitchen Chef De Partie

1. Assist the Chef de cuisine and Sous Chef to ensure sufficient and high quality food is prepared and displayed as mandated by the Executive Chef in order to acquire maximum customer satisfaction and profitability.
协助副厨师长和厨师长以确保有足够的食物和高品质的食品已预备好,以及陈列的摆放,执行行政总厨师长命令以获取客户最大的满意度和盈利能力。
2. Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
完成所有的分配的工作任务管理厨房,餐厅,或宴会。
3. Maintain the high standards of the days operations when the sous chef is absent.
保持高水平的运作当副厨师不在的时候。
4. Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in
the product produced for our guests to consume.
能够显示出积极的态度,在工作中感到自豪。这样的表现能带来客人的消费。
5. Monitor the production of food items to ensure they are in compliance with the prescribed
recipes and specifications.
监控食品的生产项目,以确保他们有按照原定的配方及规格制作产品。
6. Determine the required mise-en-place according to menu orders and check the store requisitions prepared by subordinates. Ensure the received products meet the predetermined quality and purchase specifications.
根据菜单要求，确定工作前所需准备的，检查下属的领货单，确保收货质量符合采购要求
7. Maintain high standards of appearance and good personal hygiene.
维持高标准的个人形象和良好的个人卫生。
8. Ensure that you report to work on time as per culinary department schedules
根据厨房排班表，按时打卡。
9. Report any sickness or absence from work using the correct procedures.
使用正确的程序报告任何病假或旷工。
10. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service.
确保员工保持高标准的清洁和卫生设施在所有的烹饪工作区域。并确保所有同事工作结束后打扫他们的服务区域。
11. Report to culinary management any maintenance defects using the correct and proper procedures .
根据正确合适的程序报告任何厨房区域的工程缺陷给厨房管理层。
12. Adhere to all the standards of food presentation, production, and portioning controls.
遵守所有的食品的摆盘,生产、分量控制标准。