Chinese Kitchen Chef De Partie中厨房主管（切配）

· Maintains excellent grooming standards at all time.
保持良好的仪容仪表。
· Prepares, cooks, serves and stores the following dishes.
备食品备料、烹饪及服务和储存。主要职责如下。
· Prepares and receives the ingredients of daily use for wok and a la carte.
每日零点材料，提前准备给炒锅需要的加工材料，每日收货。
· Produces hot and cold sauces for menu items ensuring consistency.
项目所需要的冷热汁酱并保持出品的一致性。
· Eggs, vegetables, fruit, rice and farinaceous dishes.
蛋类、蔬菜类、水果类、饭类和谷物类。
· Prepares in advance food, material and equipment needed for the service.
提前对食品、原料和设备的需求做好准备工作。
· Cleans and re-sets working area.
清洁及重新布置工作区域。
· Maintain a hygienic kitchen according to HACCP.
根据国际HACCP维护厨房的卫生标准。
· Understand dietary requirements and offer appropriate suggestions.
了解健康食品的要求，并可以给出适当的建议。
● Take personal responsibility for the service experience of all guests in your designated area.
服务时对所有客人尽职责。
· Use a heartiest approach – make the guests feel welcome, feel heart-warmed, feel incredible, and belong.
发自内心的接待顾客，令客人感到宾至如归，喜出望外。
· To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
具有积极合作的精神。以热心的态度对待所有的工作， 并乐于利用一切机会学习技能以便于改进自己的工作的技巧。
· To abide by all rules, regulations, policies and procedures of the hotel.
遵守所有的规则，规章，政策和酒店的流程。