西餐厨师主管Chef De Partie

Duties and Responsibilities工作职责
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known • 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
• 组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  
• 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
• Prepares, cooks, serves and stores the following dishes:
• 进行以下菜肴的制作、烹饪、上餐和存储工作
o Appetizers, Savories, Salads and Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills for mise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold sauces for menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o meat marinades
o 腌肉等
o carve meats
• Guangong and Chiu Chow dishes
• 粤菜及潮州菜
• Sichuan dishes
• 川菜
• Beijing and North China dishes
• 北京菜和华北菜
• Shanghai and East China dishes  
• 上海菜和华东菜
• Thai Regional Dishes
• 泰国菜
• Indian Regional Dishes
• 印度地方菜
• Malay and Nonya Regional Dishes
• 马来和娘惹菜
• Indonesian Dishes
• 印尼菜
• Japanese Dishes
• 日本菜
• Vietnamese Dishes
• 越南菜
• Asian Desserts
• 亚洲甜点
• Dim Sum
• 点心
• Buffet Food
• 自助餐
• Communicates politely and display courtesy to guests and internal customers
• 与客人和内部客户礼貌、友好的交流 。
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
• 指导厨房帮手，包括厨师、厨房服务员和管事的工作。
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
• Establishes and maintains effective employee working relationships
• 与员工建立并保持良好的工作关系 。
• Attends and participates in daily briefings and other meetings as scheduled
• 按计划参加并参与每日例会及其它会议。
• Attends and participates in training sessions as scheduled
• 按计划参加培训活动 。
• Prepares in advance food, beverage, material and equipment needed for the service
• 事先准备服务所需的食品、饮料、材料和设备。
• Cleans and re-sets his/her working area
• 清洁并整理工作区域。
• Implements the hotel and department regulations, policies and procedures including but not limited to:
• 实施酒店和部门的规定、政策和工作程序，包括但不限于：
• Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
• Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。
Required Skills –
技能要求
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
• Food service permit or valid health/food handler card as required by local government agency.
• 食品服务许可或当地政府规定的有效的卫生或食品上岗证。
• Problem solving and training abilities.
• 解决问题和培训的能力。
 
Qualifications –
学历
• Diploma or Vocational Certificate in Culinary Skills or related field.
• 餐饮技能或相关专业的大专或职业证书。
Experience –
经验
• 2 years experience as a cook or an equivalent combination of education and experience.
• 2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。