星空坊西厨房主管 Sky Café Kitchen Chef De Partie

· Check the place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。
· Train talents according to ACCOR Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.
向人才培训雅高的标准，HACCP以及当地的卫生标准，并确保其时刻达到标准。
· Food cooked in lives stations in front of the guests or for special a la carte is cooked perfectly, hot and in the stipulated time.
确保现场制作的食物和单点的食物完全按食谱规定的时间和配方制作。
· Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
· Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。
· Be able to work in another area when needed and take part in cross training when directed.
按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
· Proper requisitioning to be done as per requirement and usage of Material Control to be followed as per guidelines.
根据需要和指示，做好适当的物料申请。