西厨房主管\Western Chef De Partie

随时检查已准备好的食品的味道与温度。
To constantly check the quality of food prepared with regard to taste and temperature.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
检查库房和冰箱，做好正确储备和废物利用。
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
确保厨房和其他部门之间的交流畅通而有效。
Ensure smooth and effective communication among the kitchens and with other departments.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
特别注意为客人提供的食品的新鲜度，外观和温度。
To constantly be alert on freshness, presentations and temperature of food served.
确保食物的分量，服务，订货和收货正确进行。
To ensure food portioning, serving, requisitions / receiving from stores are properly controlled.