潮厨房领班 Chef de Partie - Forty 8 Kitchen

§ 使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。
Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
§ 确保根据所设定的政策和方针，尽量利用剩余的食品原料。
Ensures foodsurpluses and leftovers are used according to the set guidelines and policies.
§ 烹制并确保根据菜单和配方准备食品，以确保食品质量达到凯悦酒店集团标准。
Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt Hotels Corporation standards.
§ 严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres tofood apportionment policy to effectively control costs.
§ 在厨师长的指导下，乐于学习及制作新的菜肴。
Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
§ 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
§ 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Supervises cookingand other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
§ 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
§ 在食物装盘及服务前，对食物进行检查。
Tests cooked foodbefore plate-up and service.
§ 确保所有厨房设备的干净整洁。
Ensures thecleanliness of all kitchen equipment.
§ 确保所有厨师在操作中使用正确的工具。
Ensures all Commis Chefsand Kitchen Apprentices use the right tool for the right job.
§ 确保所有厨师正确、安全地操作食品加工机器。
Ensures all CommisChefs and Kitchen Apprentices handle the food-preparing machine in a proper andsafe manner.
§ 确保工作场所始终干净整洁。
Ensures thecleanliness of the work areas at all time.