Chef De Partie 中厨/西厨冷菜主管

DUTIES AND RESPONSIBILITIES
职责和任务
1. Supervises, coordinates and participates in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective kitchen.
管理，协调并参与厨房雇员为每个厨房正确的清洁及所有食品，切割，腌制，调味
2. Suggests breakfast, lunch and dinner menus weekly and submits same to Executive Chef for approval; checks daily menu, function order or forecast to determine kind and quantity of food items to prepare
有关每周早饭，午饭，晚饭的菜单和建议，取得总厨肯定，检查每天菜单，宴会菜单或确定的种类预算和食品的品种和数量的准备工作
3. Prepares requisitions of food items based on planned food prepared
准备预定的食品种类并做出计划
4. Observes and tests food being cooked; samples all food prepared.
预先注意和尝试食品准备样品
5. Supervises dishing out of food portions to guests or employees attends to meal suggestions cafeteria meeting and complaints; reports to Head Chef / Sous Chef regarding same.
监督好客人的特别点单或员工的特别推荐，自助餐会议和投诉，并告知上级主管
6. Utilizes leftover food; converts unconsumed cooked food to other dishes
充分利用剩余食品，转换成为其他食品
7. Checks on requisitioned supplies to determine freshness, quality and quantity.
检查订单供给食品的质量，数量，新鲜程度
8. Prepares weekly schedules of his personnel.
准备个人的每周计划
9. Trains and evaluates performance of his personnel
培训和评估个人的技能
10. Ensures that kitchen equipment and utensils are handled and used properly
保证厨房设备和用具正确操作
11. Ensures that hotel cost control policies and procedures are followed
确保落实酒店的成本控制政策和程序
12. Supplies other kitchen outlets with their requirements
根据其他餐厅厨房的要求提供物品
13. Ensure cleanliness and maintenance of equipment, work areas, and cold rooms, in coordination with other kitchens or stewarding
与管事部或其他厨房协调确保设备，工作区域及一冷房的清洁及维护
14. May act as Head Chef/Sous Chef during his absence
在厨师长不在履行其职责
15. Conducts preliminary selection interviews of candidates for positions in his section taking into account standards of personnel quality of the hotel
组织面试第一轮员工并使之尽量达到酒店要求
16. Conducts orientation for new hires for his section advising them in writing of the standards against which performance of their subordinates will be evaluated
组织新员工参加迎新培训，并书面告知下属员工今后业绩评估的标准。
17. Initiates Commendations and Misconduct Notices
执行奖励，惩罚
18. Appraises performance of subordinates and recommends appropriated action basing on results of rating
给予员工评估和建议
19. Identifies training needs of subordinates of personnel within his section
根据对象制定培训需要
20. Performs duties common to supervisors and other duties as may be assigned.
同其他主管同责
JOB SPECIFICATION
工作要求
1. 3 years experience in a hotel of international standards
1years in supervisory capacity
3年星级酒店工作经验，1年管理经验
2. Ability to handle personnel essential
有能力进行人员管理
3. Cost oriented
懂得成本控制
4. Personal and neat
举止大方，仪表端庄