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GENERAL MISSION 职责概述
Perform all types of food preparation as instructed by the chef de partie in a professional way to ensure quality and consistency, is fully responsible for his assigned section, when chef de partie is absent.
根据部门厨师长的要求做好各种食品的准备工作。要确保出品的质量。在部门厨师长不在时,要全面负责本部门的工作。
1.Supply enough mise-en-place and ensure smooth operation.
作好充足的准备以确保工作的顺利进行。
2.Assist Chef de Partie to run his section efficiently.
协助部门厨师长有效地完成工作。
3.Delegate work to his subordinates and ensure that his orders are carried out to hotel standards.
起到领导带头作用,并按照饭店的标准开展工作。
4.Check fridges and area thoroughly to avoid spoilage.
为防止食品变质,要全面检查冰箱及工作场地。
5.Delegates work to his subordinates in order to run uninterrupted.
带领本部门员工工作,作好充足的准备,以便顺利完成工作。
6.Establishes and maintains good relationships in his section.
建立并保持本部门良好的工作关系。
7.Follows hotel policies at all times.
遵守饭店的规章制度。
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