厨师主管（上什）Chef de Partie

Cuts various meats and vegetables as per established specification.
根据不同的要求，切配各种肉类和蔬菜。
Cooks foodstuff in quantities according to menu and number of persons to be served.
根据菜单和客人的数量来烹制食品。
Collects supplies from stores and keeps records and accounts.
从仓库领取原料并保存好记录。
Organises the storage of dry goods and vegetables.
组织干货及蔬菜的储存。
Prepares food that is consistent in quality, and reflects the style of the outlet concept.
一贯向客人提供高品质并展现餐厅理念的食物。
Strictly adheres to the food apportionment policy to control costs.
严格执行食品分摊政策以控制成本。
Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
严格遵照食品准备及制作方法、分量和装饰的要求，以确保食物是按预先设计而制作的。
Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
保持厨房的干净整洁及严格遵守酒店的卫生标准。
Maintains the cleanliness of all kitchen equipment at all times.