Chef De Partie 西厨主管

-To monitor the quality and quantity of all food items being served.
-控制好产品的质量和数量.
-To monitor correct quality and quantity of all foods received for kitchen.
控制厨房收货的质量和数量.
-To ensure that no reusable foods are not wasted.
-保证未变质食物不被浪费.
-To keep Sous Chef aware of all items of interest.
-协助厨师长了解所有工作项目.
-To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
-确保并维持质量标准，如卫生及清洁标准.
-To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.
-确保与客人直接接触的员工对食品及加工方法具有丰富的知识.