Pastry Demi Chef De Partie 饼房领班

1. To ensure the good co-ordinate of orders.确保所有订单的质量一致性
2.To have a complete understanding and to follow up onhotel policies relating to fire, hygiene, health and safety.对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
3.To attend kitchen supervisor briefings.出席厨房部每日例会
4.To respect the Sous Chef organization.尊重厨师长的组织决定
5. To monitor the quality and quantity of all fooditems being served.控制好产品的质量和数量
6. To monitor correct quality and quantity of all foodsreceived for kitchen.控制厨房收货的质量和数量
7. To ensure that no reusable foods are not wasted.保证未变质食物不被浪费
8.To keep Sous Chef aware of all items of interest.协助厨师长了解所有工作项目
9. o ensure the attractiveness and maintain qualitystandards as the relate sanitation and cleanliness.确保并维持质量标准，如卫生及清洁标准
10. To ensure that staff in direct guest contact havefull knowledge of all food items and methods in which way they were prepared.确保与客人直接接触的员工对食品及加工方法具有丰富的知识
11. To develop and complement training programs andconduct training sessions.发展和完善培训体系