型乐厨房督导ZING Kitchen Chef de Partie

1.To ensure that operating andkitchen equipment is maintained to a good standard with minimum breakage.
确保操作和厨房设备保持一个良好的标准和破损率。
2.To ensure any operating equipmentmalfunction is communicated to the Chef de Cuisine immediately, to allow forengineering 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。
3.To expedite orders on the line, ifrequired.
如果有需要，须在工作岗位读单，和出菜
4.To follow all control and keyprocedures.
要遵循所有控制和关键的程序。
5.To ensure all “qualityingredients” are accurately ordered, received and stored following F.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。
6.To ensure all “qualityingredients’’ are professionally prepared in accordance with recipes, platingguides, buffet set ups, with an emphasis on maximizing production time andminimizing 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，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。
7.To assist in the development of asafe and clean working environment.
要协助建立发展，安全和清洁的工作环境。
8.To take a professional interestand responsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。
9.To assist the storeroom ReceivingClerk in reviewing the quality of goods received, if required,
如有需要，协助仓库收货员审核收货质量。
10.To perform daily inspections ofall walk-in refrigerators, reach INS, to ensure that proper rotation of food isadhered to prior to and upon completion of your shift.
对所有的步入式冰库，冰箱进行日常检查，确保在交接班之前和交接班之后正确轮换食物。