宴会厨房领班 BQT Kitchen Demi Chef de Partie（中厨）

1、为客人和团队成员高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫
生 。
2、监督厨房的正常运作。
3、在厨房运作方面支持副厨师长或厨房主管工作，保证提供高效率的服务。
4、计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
5、严格按照菜谱、标准和摆盘标准。
6、继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
7、在酒店运营之中保持HACCP各方面要求。
8、正确操作所有的设备、器具和机器。
9、能够接受外场工作任务。
10、能够接受在厨房以外的地点完成工作。
11、可以被要求进行盘点工作。
12、所有团队成员都应知道关于住宿率，宴会，预测计划和收益。
1. Prepare food for guests andteam members efficiently, economically, and hygienically as per
standardrecipes and procedures.
2. Supervise work operations.
3. Support the Sous Chef orthe Chef de Partie in ensuring smooth operation of the kitchen and
promptservice at all times.
4. Plan, prepare and implementhigh quality food and beverage products and set-ups in the
restaurant.
5. Work seamlessly with recipes,standards and plating guides.
6. Maintain cleanliness andhygiene according to safe and sound procedures as well as
established FSMSstandards.
7. Maintain all HACCP aspectswithin the hotel operation.
8. Use all equipment, toolsand machines appropriately.
9. Work for off-site eventswhen tasked.
10. Complete tasks and jobsoutside of the kitchen area when requested.
11.Assist in inventory taking.
12.Knowledgeable of hotel’soccupancy, events, forecasts and achievements.