中厨房砧板领班 Demi Chef de Partie - Chopper

Comprehensive product knowledge isfostered in regards to ingredients, equipment, suppliers, markets and currenttrends and appropriate adjustments to kitchen operations are made accordingly.
培养全面的产品知识，包括原料、设备、供应商、市场和当前的趋势，并相应地对厨房操作进行适当的调整。
To maintain strictcontrol on portions and wastage.
严格控制食物的重量标准和耗损。
To check and keep thefood fresh and if of good quality.
保证食物新鲜。
To ensure thatmise-en-place is completed prior to service.
检查各岗位在提供服务前的准备工作。
Make sure that allthe Equipment and fixtures are maintained well and reports any faults anddamage.
保证所有的设备正常工作如有问题马上报告。
Ensurethat outstanding special events and special food promotions are carried out
确保优秀的烹饪技术不外传。
Toensure proper handling of groceries and perishable food items.
处理好易腐烂的食物。
To keepworking areas, chopping utensils, refrigerators clean and in good condition.
保证工作区域、刀具、粘板和冰箱的清洁并使其处于良好状态。
Toensure that all the food items are chopped according to the standards set bythe Demi CDP- Chopper.
确保所制作的食物符合砧板领班的标准。
Handleand store stock according to stock control procedures.
按照存货控制程序处理和储存存货。
To keepup to date with new development techniques and equipment and instruct his staffon how to use it correctly.
保证食品、机器不断更新并指导员工如何正确使用。
He worksvery closely with the Steward Coordinator whose duty is to keep kitchen areaclean and orderly. He insists upon meticulous cleanliness and orderliness.
要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持。