Chef De Partie 全日餐厅厨师主管

Responsibilities

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Prepares, cooks, serves and stores the following dishes:
• 进行以下菜肴的制作、烹饪、上餐和存储工作：
• Appetizers, Savories, Salads and Sandwiches
• 开胃菜、小菜、沙拉和三明治
• Applies organization skills for mise en place
• 在开餐准备工作中发挥组织能力
• Sauces
• 调味汁
• Produces hot and cold sauces for menu items ensuring consistency
• 制作菜单上的冷、热调味汁并保证风格一致
• Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
• 蛋、蔬菜、水果、米饭和谷粉制品
• Poultry and Game dishes
• 禽类和野味
• Meat dishes
• 荤菜
• meat marinades
• 腌肉
• carve meats
• 分割肉
• Fish and shell fish
• 水产品
• sauces for fish and shell fish
• 水产品用酱
• garnishing techniques and methods of service for fish...