Chinese Kitchen Chef de Partie 中厨主管厨师（炉灶)

1. Cooks, prepares and bakes food for guests and associates as per the standard recipes.
根据标准食谱卡、为客人及员工准备和制作食品。
2. Does mise-en-place, prepares and serves all of foods.
做好所有食品的加工准备工作。
3. Controls cost by minimising spoilage, waste, and exercising portion control.
控制成本，尽量减少损耗，浪费和份量控制。
4. Handles machines, furniture, equipment, and utensils in the proper way and cleans them after use.
确保所有的机器设备及器具的清洁，并能在正常工作后及时清理。
5. Cleans refrigerators and worktables and ensures that the working area is clean at all times.
在任何时候都要保证冰箱和工作台及工作区清洁，整齐。
6. Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, Fridge’s and freezers.
保证准确收货和充足的库存。
7. Attends training classes, staff meetings and makes suggestions for improvement.
出席培训班，工作人员会议，并提出改进建议。