厨房领班/主管 Chef de Partie

根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。
§ Uses fresh products wheneverpossible to ensure guests are always offered a variety of food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
§ Ensures food surpluses andleftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
§ Cooks and ensures foods areprepared according to the menus and a recipe, ensuring the quality of foodmeets the Hyatt International standards.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
§ Strictly adheres to foodapportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
§ Takes interest in learning andpreparing new products as directed by the Outlet Chef de Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
§ Serves fresh food to guestswhich is prepared a la minute, is consistent in quality, and reflects the styleof the outlet concept.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
§ Supervises cooking and otherkitchen personnel and coordinates their assignments to ensure economical andtimely food production.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
§ Observes methods of foodpreparation and cooking, sizes of portions, and garnishing of foods to ensurefood is prepared in prescribed manner.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
§ Tests cooked food beforeplate-up and service.
在食物装盘及服务前，对食物进行检查。
§ Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨房设备干净整洁。
§ Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师在操作中使用正确的工具。
§ Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
确保所有的厨师正确、安全地操作食品加工机器。
§ Ensures the cleanliness of thework areas at all time.
确保工作场所始终干净整洁。
§ No slacking off, or you'll be deemed incompetent for thejob.
不可以消极怠工 否则会被认为不能胜任这项工作