员餐主管 C'est Bon Chef de Partie

管理，协调并参与人才餐厅食品制作，确保菜肴的数量和质量。Supervises, coordinates and participates in talentcanteen’s cooking, ensures the quantity and quality of food.保证人才餐厅厨房设备和用具正确操作。Ensures that kitchen equipment and appliances are handledproperly.确保落实酒店的成本控制政策和程序。Ensures that hotel cost control policies and proceduresare followed.检查订单供给食品的质量、数量、新鲜程度。Checks on requisitioned supplies to determine quality,quantity and freshness.充分利用剩余食品，转换成为其他食品。Utilizes leftover food; converts unconsumed cooked foodto other dishes.检查人才餐厅的卫生及安全情况并及时向人才餐厅厨师长回报。Checks sanitation and security of talent canteen andreport to Canteen Chef in time.对人才餐厅厨师进行相关培训。Trains talent canteen commis.给予人才评估和建议。Appraises performance of subordinates and recommendsappropriated suggestion.在厨师长不在时履行其职责。May act as Canteen Chef during his absence.履行其上司给予的其他职责。Performs other duties that may be required by hissuperiors.