热菜主管 Hot Kitchen Chef de Partie

1. Provide food for guests and staff with high efficiency, high quality and low price, and follow standard recipes and meet hygiene requirements.
2. Supervise the normal operation of the kitchen.
3. Assist sous chef to manage the normal operation of the kitchen. Ensure high standards of food preparation and presentation.
4. Supports sOUS chef in kitchen operations to ensure efficient service delivery.
5. Participate in all kitchen food preparation.
6. Assist with buffet decorations and decorations.
7. Develop recipe cards and products.
8. Participate in the development of menus.
1. 为客人和员工提供的食物做到高效率，物美价廉和要按照标准食谱制作并且符合卫生要求。
2. 监督厨房的正常运作。
3. 协助副厨师长管理厨房工作正常运作。保证食品准备和外观的高标准。
4. 在厨房运作方面支持副厨师长工作，保证提供高效率的服务。
5. 参与所有厨房的食品准备工作。
6. 协助自助餐的装饰和装饰品。
7. 发展食谱卡和产品。
8. 参与菜单的制作发展。