【洲際行政俱樂部】領班 Club InterContinental Chef De Partie

1. 依標準食譜及副主廚指示，負責行政酒廊早餐、下午茶及晚間雞尾酒時段餐點之備料、烹調與擺盤。
2. 管理指定工作站及當班製作流程，妥善安排作業順序，確保餐點準時供應。
3. 檢查餐點風味、份量、溫度及外觀，配合餐檯補餐需求，維持供餐品質與呈現一致性。
4. 執行食材申領、品質檢查、標示及儲存，落實先進先出，並回報庫存不足或食材異常。
5. 依用餐需求控制備料量及份量，妥善使用食材，減少過量製作與耗損。
6. 配合服務團隊處理賓客特殊飲食需求，依程序執行過敏原管理，遇有疑義即時向副主廚確認。
7. 維持工作站、器具及設備清潔，落實食品安全、溫度紀錄及安全操作，並即時回報設備故障或安全風險。
8. 指導初階廚師及實習生完成指定工作，配合班別交接及相關廚房協作，確保日常作業順暢。

1. Prepare, cook and plate dishes for Club InterContinental breakfast, afternoon tea and evening cocktail service, following standard recipes and the Sous Chef’s instructions.
2. Manage the assigned kitchen station and production workflow during each shift, prioritising tasks to ensure timely food delivery.
3. Check flavour, portion sizes, temperatures and appearance, and coordinate food replenishment to maintain consistent quality and presentation.
4. Requisition ingredients, check quality, label and store food correctly, follow first-in, first-out procedures and report shortages or ingredient issues.
5. Adjust preparation quantities and portion sizes to service demand, using ingredients efficiently to minimise overproduction and waste.
6. Coordinate with the service team on special dietary requests, follow allergen management procedures and clarify any concerns with the Sous Chef.
7. Maintain clean workstations, utensils and equipment, complete food safety and temperature records, follow safe operating procedures and promptly report faults or hazards.
8. Guide junior chefs and trainees in assigned tasks, support effective shift handovers and coordinate with other kitchens to maintain smooth daily operations.