Chef de Partie-Butchery初加工厨房主管

1. To ensure the good co-ordinate of orders.确保所有订单的质量一致性
2. To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
3.To attend kitchen supervisor briefings出席每日厨房部例会
4.To conduct section briefing in the absence of section chef 在厨师长缺席时负责部门例会
5.To assist the Sous Chef in whole section organization.帮助厨师长管理该部门的运作
6.To monitor the quality and quantity of all food items being served.控制好产品的质量和数量
7. To monitor correct quality and quantity of all foods received for kitchen.控制厨房收货的质量和数量
8. To ensure that no reusable foods are not wasted.保证未变质食物不被浪费
9. To keep Sous Chef aware of all items of interest.协助厨师长了解所有工作项目
10. To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
确保并维持质量标准，如卫生及清洁标准