冷厨厨师主管 Cold Kitchen Chef de Partie

工作职责：
To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge. Train subordinates on food production, Marriott international standards, 30 point hygiene rules and regulations, hotel standards and to follow hotel policies and procedures. Is able to supervise a shift in Sous Chefs’ absent.
协助副厨师长管理日常工作，使员工能运用他们的知识生产出高质量的产品。向员工培训食品制造，万豪标准，卫生标准30条及酒店标准，贯彻酒店政策程序。副厨师长不在时，能够代替其作好监管工作。
Make sure that food is tasty, attempting presented, fresh, correct portioned and safe.
确保食品新鲜、配料恰当、色香味俱全、安全食用。
Train subordinates with Marriott standards and assures that it meet all times.
向员工培训万豪的标准，确保随时达到标准。
A la carte food is cooked perfectly right, hot and in the stipulated time.确
保单点食品完全按食谱规定的时间和配方制作。All food items must be covered with cling film （or proper lid）, dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
任职资格：
Follow all company policies and procedures.
遵守公司所有的政策和程序。