西厨房主管 Chef De Partie

1.Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.  
2.May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
3.Ensures that dishes are well presented, of a high standard and at the right temperature.
4.Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
5.Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
1.根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
2.视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
3.确保在合适的温度下，高质量、高标准的呈现菜肴。
4.根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
5.执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。