烧腊主管 Chef De Partie

1.Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed.根据工作标准、备料单、照片及上级的指示准备食物，协助厨师长/初级厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。2.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。3.Hands on supervision of work operations.监 督 厨房的正常运作。Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.4.协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量 。Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。5.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。6.Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。7.Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。8.Maintenance of all HACCP aspects within the hotel operation.在酒店运营之中保持HACCP各方面要求。