备餐厨房厨师主管（西式宴会厨房主管）Commissary Chef de Partie

· Check the place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。
· Train talents according to ACCOR Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.
向人才培训雅高的标准，HACCP以及当地的卫生标准，并确保其时刻达到标准。
· Food cooked in lives stations in front of the guests or for special a la carte is cooked perfectly, hot and in the stipulated time.
确保现场制作的食物和单点的食物完全按食谱规定的时间和配方制作。
· Equipment to be handled with care and according to safety instructions at all times.
根据安全指示小心使用所有的设备。
· Take food temperature checks as per guidelines and keep record.
根据指示检查温度情况，并且做好记录。
· Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
· Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。
· All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。