主管 - 咖啡厅厨房（西厨房）Chef de partie - Café Kitchen

§ Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
§ Ensures food surplusesand leftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
§ Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards.
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。
§ Strictly adheres tofood apportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
§ Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
§ Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
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。
§ Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
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。
§ Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
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。
§ Tests cooked foodbefore plate-up and service.
在食物装盘及服务前，对食物进行检查。
§ Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨房设备干净整洁。
§ Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师在操作中使用正确的工具。
§ Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
确保所有的厨师正确、安全地操作食品加工机器。
§ Ensures thecleanliness of the work areas at all time.
确保工作场所始终干净整洁。