ADD Chef de Partie西厨房主管

西厨房热房主管/领班
1.Directs and controls all subordinatekitchen staff to ensure that all day to day operational matters are handled ontime and guest expectations are met.
指挥并管理所有手下的厨师们，以确保每日的运营能及时得到处理并满足客人需求。
2.Co-ordinates with F&BManager and Outlet Managers in ensuring that specific restaurant operationsfunction efficiently and on time.
与餐饮部经理和餐厅经理合作，确保餐厅运营状况良好。
3.Prepares duty rosters as directed, andschedules vacation and public holidays accordingly.
准备排班表并安排休假。
4.Monitors the consistency of preparationand presentation in relevant food production area to ensure that they conformto the requisite standards.
监督食物准备和出品的一致性以确保它们符合标准。
5.Liases with purchasing and suppliers toensure that all food items ordered are delivered, and are of the appropriatequality at the most competitive price.
与采购部和供应商合作，确保所有食物的预定，运送都在良好的品质和最有竞争力的价格下。
6.Ensures that food is stored, preparedand secured hygienically and safely.
确保所有事物在储存，准备是都是卫生的，安全的。
7.Ensures that food is prepared and cookedaccording to specific recipes and wastage is minimised.
确保所有事物在准备和烹调过程中，都遵照菜谱并把浪费减至最小。
8.Assists in menu planning as directed,and utilises sales analysis and menu engineering techniques accordingly.
按指导使用销售分析和菜单设计技巧，协助菜单设计。
9.Assists in maintaining standards of hygieneand cleanliness in all kitchen and related areas.
协助保持厨房和相关区域的卫生和清洁。
10.Prepares and submits forms, documentsand requisitions as directed by supervisors.
按照主管要求准备并上交表格，文件和请求。
11.Checks mise-en-place, productionprocedures, repair and maintenance, employee grooming and manning levelsensuring they are in order and takes appropriate action where necessary.
检查食物准备区，生产程序，修理和维护，员工仪容仪表和人员配备，以确保它们符合程序。必要时需采取适当措施。