厨师主管 Chef De Partie

· Inabsence of Manager, conducts shift briefings to ensure hotel activities andoperational requirements are known
· 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
· Prepares,cooks, serves and stores the following dishes:
· 进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers,Savories, Salads and Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Appliesorganization skills for mise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produceshot and cold sauces for menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs,Vegetables, Fruit, Rice and Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultryand Game dishes
o 禽类和野味
o Meatdishes
o 荤菜
o meatmarinades
o 腌肉
o carvemeats
o 分割肉
o Fish andshell fish
o 水产品
o saucesfor fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Pastry,cakes and yeast goods
o 面点、蛋糕和发酵食品
o petitsfours
o 法式小点心
o desserts
o 甜点
o Hot andcold deserts
o 冷、热甜点
o Decorate,portion and present
o 装饰、切片和装盘
o Platesand Terrines
o 肝酱和肉酱