Mainly responsible for the Italian kitchen main course production.
主要负责意大利厨房热菜的制作。
Plan, prepare, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
为指定地点计划、准备、建立并提供与标准和指导规范一致的高质量的菜单和特殊要求的食品的生产。维持和安排工作区域和设备的清洁卫生。
The Pastry Chef de Partie is responsible to assist the Sous Chef or Executive Pastry in supervising culinary operations of a specific kitchen or outlet.
饼房厨师主管负责协助饼房行政总厨或副厨师长管理相关厨房的运转。
Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
确保厨房按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到HACCP标准。
Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
与厨师长一起指导并进行有关食品准备、卫生及着装标准的培训。
Bar Kitchen Chef de Partie - Night Shift
酒吧厨房主管-夜班
Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Hotel and Bulgari Standards, while working within the budgeted guidelines.
管理、培训以及检查厨房员工的表现,确保在做预算指导方针时所有的步骤都符合集团和宝格丽的标准。
Assist where necessary to ensure optimum service to guests.
在任何有需要的地方给予帮助确保最好的对客服务。
Provides support, training, direction, and focus, helps staff members have continuous success. Develop understanding of stewarding processes.
提供支持、培训和指导并帮助所有员工取得持续的成功。
Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Hotel and Bulgari Standards, while working within the budgeted guidelines.
管理、培训以及检查厨房员工的表现,确保在做预算指导方针时所有的步骤都符合酒店和宝格丽的标准。
Assist where necessary to ensure optimum service to guests.
在任何有需要的地方给予帮助确保最好的对客服务。
Provides support, training, direction, and focus, helps staff members have continuous success. Develop understanding of stewarding processes.
提供支持、培训和指导并关注、帮助所有员工取得连续的成功。确保在管理过程中,理解力不断进步。
Plan, prepare, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
为指定地点计划、准备、建立并提供与标准和指导规范一致的高质量的菜单和特殊要求的食品的生产。
Maintain organization, cleanliness and sanitation of work areas and equipment.
维持和安排工作区域和设备的清洁卫生。
·Cuts various meats and vegetables as per established specification.
根据不同的要求,切配各种肉类和蔬菜。
·Cooks foodstuff in quantities according to menu and number of persons to be served.
根据菜单和客人的数量来烹制食品。
·Collects supplies from stores and keeps records and accounts.
从仓库领取原料并保存好记录。
·Organises the storage of dry goods and vegetables.
组织干货及蔬菜的储存。
·Prepares food that is consistent in quality, and reflects the style of the outlet concept.
一贯向客人提供高品质并展现餐厅理念的食物。
·Strictly adheres to the food apportionment policy to control costs.
严格执行食品分摊政策以控制成本。
·Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
严格遵照食品准备及制作方法、分量和装饰的要求,以确保食物是按预先设计而制作的。
· Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy.
保持厨房的干净整洁及严格遵守酒店的卫生标准。
·Maintains the cleanliness of all kitchen equipment at all times.
始终保持厨房里所有设备干净整洁。
·Reports any malfunction or breakdown of food production machine in a timely manner.
及时报告任何食品加工设备的故障。