西厨房厨师主管 Chef de Partie

1.Make surethat food is tasty, attempting presented, fresh, correct portioned and safe.
确保食品口味，新鲜，正确，安全
2.Buffet foodis delivered on time, 15 minutes, before opening the restaurant or banquetfunction.
开餐前15分钟准备好所有布菲食品
3.That mise enplace is fresh, correct size, portioned and according to business.
根据要求用的东西都是新鲜的,切块和正确的大小
4.Will learnand execute the 43 pointhygiene standards at all times.
学习43条食品卫生标准
5.A la cartefood is cooked perfectly right, hot and in the stipulated time.
零点食品按时按质完成
6.Make sureproduction charts are closely followed and adhered to.
确保产品质量的跟进
岗位要求
1.同岗位工作经验2年以上。
2.接受过专业技术训练。
3.有丰富的技术，熟悉西式烹调。
4.懂得成本核算，食物原料及食品营养知识。
5.身体健康，精力充沛。