TMK Chef de Partie 员工厨房主管

1、 Assist the Chef de Cuisine of the Team Member Restaurant to provide healthy, hygienic, and diversified food for employees, making positive improvements in accordance with suggestions from employees, planning menus promptly.
协助员餐厨师长，为员工提供健康/卫生/多种花样的食品。
2、Utilise food surpluses and leftovers according to set policies and guidelines.
协助员餐厨师长，根据员工提出的建议和意见，积极做好改进工作。
3、Adhere to recipe requirements when preparing food, making sure food quality meets standards.
协助员餐厨师长，按时完成员餐菜单出品工作。
4、Be open to learn and cook new dishes under the guidance of the Chef de Cuisine.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到标准。
5、Testcooked food before it’s plated and served.
负责监督食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
6、Checkthe facilities of the Team Member Restaurant to ensure normal operation.
在食物装盘及服务前，对食物进行检查。
7、Ensurethat all Commis Chef use correct tools to operate as well as food processingmachines in a safe and correct way.
按时检查员餐厨房设备/设施，确保正常运作。