西厨房主管/厨师Chef De Partie/Commis

·Ensure production and quality meets hotel standards.
确保出品达到饭店的标准
·Supply enough mise-en-place and ensure smooth operation
准备充足的原料以确保工作正常进行。
·Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.
熟悉所有出品的原料,烹饪技术及装饰.
·Ensures quality and freshness of all food preparation.
确保所有配料的质量。
·Establish and maintains effective employee relations in his section.
建立并保持本部门良好的人事关系。
·Follow hotel policies at all times
遵守酒店的规章制度