Western Kitchen Chef De Partie 西厨房主管厨师

1. Ensures that allfood prepared and served during the shift is in accord with the standard set.
确保所有食物在准备和制作期间符合所定的标准。
2. Checks dailymise-en-place, cooking, preparation of all food.
检查每日零点的所有食物。
3. Prepares foodrequisitions, inter kitchen's transfers and checks the quality and quantity offood received from the food store and other sub-departments.
准备食物的申购单及检验货品的质量和数量。
4. Makes sure that allmachines, furniture, equipment, and utensils are clean and in workingconditions.
确保所有的机器设备及器具的清洁，并能正常工作。
5. Guides and trainsthe kitchen's personnel as instructed by Sous chef.
协助副厨师长指导和培训厨房人员的工作。
6. Uses standardrecipes and makes sure all staff are using them.
采用标准食谱，并确保所有工作人员正在使用。
7. Performs dutiescommon to all supervisors and other duties as may assigned by Executive Chef orSous Chef.
履行行政总厨或副厨师长指派的其他任务。
8. Provide a courteousand professional service at all times.
随时提供有礼貌的和专业的服务.
9. Follow company, hotel and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
遵守集团、酒店和部门的安全和安保政策和程序，以确保环境清洁、安全。