The Chef de Partie / Commis seeks opportunities to strengthen his knowledge of the company’s philosophy, values and Gold Standards. The Demi Chef de Partie shares his knowledge and encourages others to take initiative to do the same.
廚房主管/廚師尋找機會來加強他對公司的哲學，價值觀和黃金標準的知識。廚房領(lǐng)班分享他的知識，并鼓勵其他人也主動的去做同樣的事情。
The Chef de Partie / Commis, in the absence of the Chef de Partie, in his assigned area takes the lead and is responsible for the smooth running of the operation in accordance with the provided standards.
廚房主管/廚師在廚房主管缺席的時候，在他分配的區(qū)域進行領(lǐng)導，并負責根據(jù)提供的標準流暢的運作。
The Chef de Partie is understanding, implementing, training and enforcing the goals, standards and requirements set by his direct supervisor, The Ritz-Carlton Hotel Company, The Ritz-Carlton, Harbin and the Executive Chef.
廚房主管/廚師負責理解，實施，培訓和加強他的直接主管，麗思卡爾頓酒店，哈爾濱麗思卡爾頓酒店和行政總廚設(shè)定的目標，標準和要求。
The Chef de Partie follows the instructions of his direct supervisor and is capable and confident to lead and supervise the line employees through projects if required.
廚房主管/廚師遵循他的直接主管下達的指令，如果需要的話，他要有足夠的能力和信心通過計劃來領(lǐng)導和監(jiān)督他的員工。
The Chef de Partie gives guidance, provides training to his fellow Ladies & Gentlemen on Recipes, Menu changes, hygiene standards as well as on the job skill training. The Chef de Partie can perform tasks on all stations in his assigned kitchen.
廚房領(lǐng)班給予指導，提供給他的紳士&淑女在菜譜，菜單變動，食品衛(wèi)生標準，還有工作技能上的培訓。廚房領(lǐng)班在他被分配的廚房的所有部分都可以很好的執(zhí)行任務(wù)。
The? Chef de Partie volunteers his support on providing impeccable, accurate and cost-efficient recipes. The Chef de Partie is instrumental in execution of the given standards and supports the development of those standards through his expertise.
廚房主管/廚師在完美的，準確的和高效成本的菜譜上志愿提供幫助。廚房領(lǐng)班在執(zhí)行給定的標準上發(fā)揮了重要作用，并通過他的專業(yè)知識支持這些標準的制定。
The Chef de Partie ensures his assigned are always using the specified products, are following the proven processes and are doing this in a clean, safe and efficient manner.
廚房主管/廚師確保被他分配到任務(wù)的人總是在使用規(guī)定的產(chǎn)品，且遵循經(jīng)過驗證的流程，并以清潔，安全和有效的方式執(zhí)行此操作。
The Chef de Partie checks the departments stock on hand, consolidates requisitions from his team members and provides those to the Chef de Partie, Sous Chef / Chef de cuisine for ordering.
廚房主管/廚師負責管理現(xiàn)有的部門庫存，整合其團隊成員的請購單，并將它們提供給廚房主管，副廚師長/廚師長進行采購。
