员工餐厅厨房主管 Chef de Partie - Employee Canteen

 Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required.
出席会议和简报会由厨师长的指示，清楚，简要地传播相关信息，相关团队，如果需要的话。
 To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
要应对变化，积极在部门的功能所决定的行业，公司或酒店。
 To inform and keep the Chef de Party up-to-date on challenges and irregularities immediately and recommend courses of action.
及时和厨师主管沟通最新的更新和不符合常规的紧急推荐的菜色
 To assume full responsibility for the Preparation Area
厨房区域的全部责任承担。
 To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.
要确保适当的工作订单完成修复烹饪设备和雄厚的跟进，以确保最佳的操作设备。
 To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
为了确保任何操作设备故障，立即传达给厨师长，以使工程响应。
 To assist in the development of a safe and clean working environment.
协助创造一种安全、清洁的工作环境
 To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对接收的食品质量要承担责任，确保所有食品类商品是按照顺序表和采购规格来收货。
 To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
进行冰箱日常检查，是否运转正常，并确保当天的食品能够有合理的轮转。