饼房主管 Chef de Partie

Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
指导和控制所有下属员工,确保所有厨房的日常运营事务的处理方式在时间和客人的期望得到满足。
Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations function efficiently and on time.
负责协调与助理经理和渠道经理餐饮部在确保特定餐厅操作函数有效地和时间。
Prepares duty rosters as directed, and schedules vacation and public holidays accordingly Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
准备直接责任花名册,并安排相应的假期和公众假期监控编制和呈报的一致性在相关食品生产区域,以确保他们符合必要的标准。
Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
与采购和供应商确保所有食品要求交付,并适当的质量在最具竞争力的价格。
Ensures that food is stored, prepared and secured hygienically and safely.
确保食物储存、准备和安全卫生和安全。
Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
食物是根据特定的制备和烹调食谱和损耗降到最低。
Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
协助维护和清洁的卫生标准在所有厨房及相关领域。
Assists in the controlling and monitoring of individual kitchen expenses.
协助控制和监测个人厨房费用。
Prepares and submits forms, documents and requisitions as directed by supervisors.
准备并提交表单、文档和需求作为受上级指示。
Checks mise-en-place, production procedures, repair and maintenance, employee grooming and manning levels ensuring they are in order and takes appropriate action where necessary.
检查室内、生产程序、维修和维护,员工仪容仪表和工作水平确保他们是有序的,必要时要采取适当行动。
Assists in the selection, training and evaluation of subordinate employees.
协助选择、培训和评估下属员工。
Coaches, counsels, disciplines and develops subordinate employees.
训练、顾问、学科和发展下属员工。
Adheres and ensures that all policies and procedures, and Staff handbook regulations are abided by.
坚持遵守规章制度及员工手册上的规定。