Demi Chef de Partie-Chop 中厨房副主管-切配

· To prepare the daily requisition for all needed food items.
· 每日备货。
· To check on dispense of food to guests and help other colleagues when they are busy serving guests.
· 业务繁忙时，帮助其他同事为客人服务。
· To observe and test the serving food, check all the food items and plates are prepared according to the established policies and recipes.
· 检查所有食物，确保所有食物按照标准食谱来制作。
· To participate in the preparation during meal period.
· 参与食物的准备过程。
· To see to food orders are prepared efficiently.
· 确保备料充足。
· To assist the Sous Chef and Junior Sous Chef in working out recipes and presentation of new dishes.
· 协助经理和副经理完成新菜菜谱和摆盘。
· To check that good working conditions are maintained in the kitchen.
· 确保厨房设备设施运营正常。
· To ensure that the Hotel cost control policies and procedures are followed.
· 贯彻酒店成本控制政策。
· To ensure cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas.
· 确保工作环境干净,厨房设备设施清洁和保养。
· To take full responsibility of kitchen if superiors are not on duty.
· 如主管不在时, 确保厨房正常运营。
· To take full responsibility of all work orders and follow up on work orders
· 负责并跟进所有日常厨房工作。
· To learn the Hotel's fire and safety procedures and operation of the kitchen and fire fighting equipment.
· 知道酒店消防和安全程序以及厨房灭火设备的操作。