Banquet Kit. CDP 宴会厨房厨师督导

l To have a completeunderstanding of, and adhere to the company’s policy relating to the WStandard.
须完全理解并遵守公司有关W酒店标准的政策。
l To assistcolleagues, in supporting culinary teams, if required, to enhance team spirit,develop credibility, respect, openness and trust.
协助同事，支持厨房团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
l To reportaccidents and sickness immediately to the Banquet Sous Chef, with clear andconcise details as required.
要立即向宴会副厨师长报告事故和疾病，并提供清晰，简明的细节要求。
l To identify andrequest assistance prior to any breakdowns.
任何事故发生前，要提前确认并请求协助。
l Attends meetingsand briefings as instructed by the Chef de Cuisine, and clearly and conciselydisseminates relevant information to related teams, if required.
按照厨师长的指示出席会议和例会，如有需要，并同时清晰、简明的向团队传递相关信息。
l To relay anybreakdown related information to the Chef de Cuisine immediately, to enableroot cause identification and eradicate re occurrences.
立即向厨师长汇报任何故障相关信息，以确定根本原因并防止再次发生。
l To respond tochange positively, in the departmental function as dictated by the industry,company or hotel.
要积极应对变化，在行业，公司或酒店带来的变化下让部门的正常运作。
l To be an ambassadorof Lateral service for the team.
成为团队协助服务的大使。
l To ensure anyoperating equipment malfunction is communicated to the Chef de Cuisineimmediately, to allow for engineering response.
确保任何操作设备故障立即通知厨师长，以便工程部做出响应。
l To expedite orderson the line, if required.
如有需要，加快在线订单。
l To follow allcontrol and key procedures.
要遵循所有控制和关键的程序。
l To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后保持遵循先进先出的原则。
l To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes,plating guides, buffet set ups, with an emphasis on maximizing production timeand minimizing waste, to support the Culinary Team achieve its financialgoals-targets.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，控制食物成本。