Chef De Partie西厨房主管(中热)

1.Ensure that all food prepared and served during the shift is in accord with the standard set.
确保所有食物再准备和制作期间符合所定标准。
2.Prepare food requisitions,inter kitchen's transfers and checks the quality and quantity of food received from the food store and other sub-departments.
准备十五的申购单及检验货品的质量和数量。
3.Make sure that all machines,furniture,equipments and clean,also in working conditions.
确保所有的机器设备及器具清洁，并能正常工作。
4.Guides and trains the kitchen's personnel as instructed by Sous Chef.
协助当班副厨和培训厨房新人及其他厨师工作。