西厨房厨师主管 Chef de Partie-Western Restaurant Kitchen （丽江金茂璞修雪山酒店）

烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards.
严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres tofood apportionment policy to effectively control costs.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
Supervises cookingand other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
在食物装盘及服务前，对食物进行检查。
Tests cooked foodbefore plate-up and service.
确保所有的厨房设备干净整洁。
Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨师在操作中使用正确的工具。
Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师正确、安全地操作食品加工机器。
Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
适当分配职责和责任，以使员工掌握技能并获得资源；在确保运营及安全标准的同时，关心并发展员工。
Delegatesappropriately duties and responsibilities to equipped and resourceful Associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
进行年度表现评估，提供诚实而适合的反馈。
Conductsannual Performance Development, providing honest and appropriate feedback.