西厨主管Chef De Partie

1.Check all parts of the kitchen, including pot and dish wash areas for cleanliness, order and correct storage and stock rotation.
检查厨房所有部分，包括锅和洗碗区域的打扫，申购和纠正存货量和存货周转。
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
控制充足的为第二天的食品准备工作，例如酱油，原料和鱼等。
3.Check and control daily mise en place according to Sous Chef.
根据副厨师长的要求，检查和控制日常准备工作。
4.Ensure smooth, prompt and top class service to guests.
确保对客人顺利，敏捷和高水平的服务。
5.Assist in making food requisitions.
协助制作食品申请单。
6.Report any pending problems.
报告任何未决定的问题。
7.Responsible for basic on the job training with Demi’s, Commis and Cooks
负责对厨师领班和厨师一级和厨工的基本工作培训。
8.Be multi skilled with thorough knowledge of all hotel food outlets and menus.
对于所有酒店食品产品和菜单的全面知识和多层技能。
9.Taste and examine food prepared and make necessary adjustments and replenish food when necessary.
品尝和检查制作的食品病做出必要的调整当需要时再填满食品。
10.Be responsible for minimizing food wastage.
对于食品浪费最小化负责。
11.Follow food safety program and ensure all associates have working knowledge of the program.
遵循食品安全程序和确保所有员工拥有此程序的工作常识。
12.Assist the Sous Chef in the performance of his/her duties.
协助副厨师长在执行他/她的职责。
13.Be responsible for the proper scheduling, training, vacation planning and manning of associates.
负责适当的时间安排，培训，假期计划和人员配备。
14.Ensure all assigned areas are kept clean and any machinery in own section is kept clean, in proper condition and well handled.
确保所有负责区域的整洁，任何在在自己部门的机器要保持整洁，适当的状态和保管完好。
15.Be familiar with the local requirements and sanitation regulations.
了解当地要求和消毒规章。
16.Responsible for planning, researching and preparing new creative items as well as menu recommendations for future use.
负责计划研究和准备新的有创意的品种和建议为将来使用的菜单。
17.Responsible of checking the ordering of the daily requisitions in assigned kitchens.
负责检查日常所分配厨房的食品点单。
18.Required to attend the daily morning briefing held by the Executive Chef and is required to cascade the information to associates prior to every shift.
要参加由行政总厨举行的日常晨会，并且要向下一班次的员工传达信息。
19.Uphold the Kempinski Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.
通过示范凯宾斯基服务标准对客人和员工一直秉承关爱文化。
20.Attend and comprehend all information discussed at the briefing sessions.
出席并且全面理解晨会所讨论的问题。
21.Personal appearance is an important requirement. Grooming for kitchen associates should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
个人仪表是一个很重要的必备条件。仪表对于厨房员工应该是严格要求的。目的就是为了在穿工服或个人形象上呈现健康的，专业的和自然的外表。
22.Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other associates.
准时，高效的并且最重要的是有礼貌的。对于我们内部客人一直承担一个愉悦的和有助的态度。永远不要对于其他员工大声喊叫。
23.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related “Brand”and Hilton Policies.
个人要遵从所有相关的工作场所卫生和安全以及职业化健康和安全守则和相关品牌和希尔顿政策。
24.Align management style, working practices and conduct with “Hotel Name” Hotel Vision, Corporate Values and policies. To comply with “Brand’s” Code of Conduct at all times.
调整管理模式和工作实践，以品牌标准的目光指导。
25.Be well versed and knowledgeable of “Brand”Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
精通和了解品牌，火灾和疏散程序和工作场所的健康安全要求。确保员工知道他们义法取决于立法和他们完全了解和精通。