西厨房主管 Chef de Partie

1.Prepares sauces, soups and hot entrees forservice and special functions ensuring that all stations are set for forecastedcovers
根据预算人数做好备餐工作

2.Assist personnel in checking all coolers andstorage areas for cleanliness, quantity and quality of food products and toassure proper plate presentation and requisitioning procedures are followed
协助检查工作区域的卫生、食品的质量

3.Aware and informedabout hotel events which impact restaurant and food inventor
知晓酒店的生意情况从而安排厨房的运行情况

4.Keeps immediatemanager promptly and fully informed of all problems or unusual matters ofsignificance
对于出现的问题要保证部门员工都知晓