Chef de Partie 西餐廳廚房領班 — 米其林餐盤推薦-The Tavernist

-Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
-Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
-Coordinates daily tasks with the Sous Chef.
-Responsible to supervise junior chefs or commis.
-Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
-Ensure that the production, preparation and presentation of food are of the highest quality at all times.
-Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
-Carry out any other duties as required by management.
-負責日常食品準備及執行上級指派的工作，確保符合餐廳設定的標準和質量。
-遵從直屬上司的指示和建議，完成日常任務。
-與副主廚協調日常工作。
-負責監督初級廚師或廚師學徒。
-能夠估算日常所需生產量，並檢查生食材和熟食產品的質量，確保符合標準。
-確保食品的生產、準備及呈現始終保持最高品質。
-每日指導並培訓下屬，確保他們保持高度的工作動力和經濟高效的工作環境。
-執行管理層要求的其他職責。