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.
餅房廚師主管負責協(xié)助餅房行政總廚或副廚師長管理相關廚房的運轉(zhuǎn)。
Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
確保廚房按照標準操作程序裝備及收檔, 包括所有食品的正確保存同時達到HACCP標準。
Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
與廚師長一起指導并進行有關食品準備、衛(wèi)生及著裝標準的培訓。