Chef de Partie 厨房主管

1. Prepare all dishes strictly following sanitation standards and safety protocols to ensure food quality.
各类菜品的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。
2. Adhere strictly to all work procedures, properly store ingredients and raw materials, utilize supplies efficiently, and reduce operational costs.
严格遵守每个工作流程，妥善保管各种食材原材料，合理用料，降低消耗成本。
3. Monitor post-service ingredient consumption daily, and promptly request purchases to replenish stock.
检查每日餐后的原料消耗，及时申购、补充。
4. Assist superiors in menu development and dish creation.
协助上级参与菜单的研发制作。