西厨房领班Demi Chef

Maintain high levels of food preparation forWestern restaurants and banqueting. Strive for and exceed the standards set bythe Executive Chef and Executive Sous Chef.
致力于高水准的完成食品加工，努力完成并争取超越行政总厨和行政副总厨制定的标准。
Have general knowledge of food technique.
据有常规的烹饪技能和知识。
Ensure mise-en-place is completed prior toservice.
确保所有的准备工作已经在开餐之前准备到位。
·Supervise and take active part in cleaningkitchen chillers to ensure that is clean and safe for operation.
积极主动的监督厨房冷库卫生以确保厨房营运的卫生和安全。
Ensure that the suppliers are picked up intime.
确保供应商及时的到货。
Be familiar with kitchen equipment.
熟悉厨房的设施设备。
Complete other duties as assigned.
完成其它分配的工作。
Ensure that minimum brand standards have beenimplemented.
确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。
Understand and strictly adhere to Rules andRegulations established in the Colleague Handbook and the hotel’s policiesconcerning fire, hygiene, health, and safety.
理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。
Ensure high standards of personal presentationand grooming.
确保高标准的个人形象和仪容仪表。
Respond to changes in the Restaurants, Bars& Events function as dictated by the industry, company, and hotel.
根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。
Attend training sessions and meetings as andwhen required.
需要时参加培训课程和会议。
Carry out any other reasonable duties andresponsibilities as assigned.
执行分派的任何合理任务和额外职责。