Chef de Partie员工餐厅主管

1.         Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and associate expectations are met.
指挥并且协调所有下属职员使其能按时完成每天的运营工作，并且能达到员工的期望值。
2.         Ensure that specific operations function efficiently and on time.
确保员工餐厅高效并按时运营。
3.         Prepares duty rosters as directed, and schedules vacation and public holidays accordingly.
准备排班和相应的假期。
4.         Liaises with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
与采购方和供应商保持沟通保证提供被定购的所有食品项目，并且在有竞争的价格下保持较好的质量。
5.         Ensures that food is stored, prepared and secured hygienically and safely.
保证所有食品在储存，准备和来源的卫生性和安全性。
6.         Ensures that food is prepared and cooked according to menu and wastage is minimized.
确保食品按照规定的菜单准备及烹饪，并且把浪费降到最低。
根据员工意见调查，改进与更新员工餐厅菜单。
1.         Maintaining standards of hygiene and cleanliness in kitchen and related areas.        
维护清洁和卫生标准在所有关于厨房的区域。
2.         Assists in the controlling and monitoring of individual kitchen expenses.
协助控制和监督所有厨房的费用支出。
3.         Prepares and submits forms, documents and requisitions as directed by supervisors.
按照上级的指导准备和提交报告，文件和申请。
4.         Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary.
检查准备工作的生产程序，检修，员工的仪容仪表，人员配备，必要时采取行动。
5.         Selection, training and evaluation of subordinate employees.
挑选、培训和评估下属人员。