领班-备餐厨房Chef de Partie - Commissary

 使用新鲜产品，以确保始终向客人提供花样繁多的菜肴。
Uses fresh products whenever possible to ensure guests are always offered a variety of food items. 
 确保根据所设定的政策和方针，尽量利用剩余的食品原料。
Ensures food surpluses and leftovers are used according to the set guidelines and policies. 
 烹制并确保根据菜单和配方准备食品，以确保食品质量达到凯悦酒店集团标准。
Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. 
 严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres to food apportionment policy to effectively control costs. 
 在厨师长的指导下，乐于学习及制作新的菜肴。
Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine. 
 为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。
Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. 
 密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
 观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 
 在食物装盘及服务前，对食物进行检查。
Tests cooked food before plate-up and service. 
 确保所有厨房设备的干净整洁。
Ensures the cleanliness of all kitchen equipment. 
 确保所有厨师在操作中使用正确的工具。
Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job. 
 确保所有厨师正确、安全地操作食品加工机器。
Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner. 
 确保工作场所始终干净整洁。
Ensures the cleanliness of the work areas at all time. 
 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.