Western Kitchen Chef de Partie - Hot Dish

Summary

§  有效的协调组织厨房内部的工作，最大的提高工作效率。

Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.

§  确保所有的菜肴符合菜谱的标准。

Ensures that all dishes from that section are prepared consistently and according to standard recipes.

§  协助厨师长和副厨师长充分落实酒店的标准。

Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

§  监督食品准备和烹制的过程防止浪费。

Monitors food and operating costs and controls these by reducing waste.

§  给员工做适当的培训，提高工作效率。

Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

§  客务繁忙时，要到工作间帮忙。

Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

§  保证厨房的卫生符合卫生部门和酒店的标准。

Ensures the sanitation standards for kitchen are being met.

§  了解自己的员工，在客务繁忙时可以高效的安排工作。

Be familiar with all sections of the kitchen to facilitate the flexible use of associates.

§  维护厨房内的各种仪器。

Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.