Team Restaurant Kitchen Chef De Partie员工餐厅主管

1. To ensure the good co-ordinate of orders.
确保所有订单食品质量的一致性
2.To monitor the quality and quantity of all food items being served.
检查所供应之食品的质量和数量
3.To monitor correct quality and quantity of all foods received for kitchen.
检查厨房已接收食品数量和质量
4. To ensure that no reusable foods are not wasted.
保证未变质的食物不被浪费
5.To have a complete understanding and to follow up on hotel policies relating tofire,hygiene,health and safety.
正确理解对酒店的防火措施，卫生管理，健康安全方面的政策并致力去推进
6. To attend department supervisor briefings.
出席部门例会
7.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
8. To keep aware of all items of interest.
了解所有工作项目
9.To develop and complement training programs and conduct training sessions.
完善培训计划，开展培训课程
10.To complement and maintain quality standards as they relate to sanitation and cleanliness.
完善和维持与卫生清洁有关的质量标准
11. To ensure the detergents are rightly used.
保证清洁剂的正确使用
12.To check all employees regularly for cleanliness appearance and awareness of pride in their personnel hygiene and in their uniforms.
按时检查员工外表清洁，个人卫生和制服
13. To ensure the good co-ordinate of orders.
保证与上级有良好的沟通
14. Helps wherever required as per Staff.
在员工需要时提供帮助
15.Able to work with and to consume all products and ingredients.
能够合理消耗所有产品和配料。
16. Can convert recipes and follow them through.
能够设计菜谱并按照菜谱操作。