厨师主管 Chef De Partie

· 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 开胃菜、小菜、沙拉和三明治
o Applies organization skills for mise en place 在开餐准备工作中发挥组织能力
o Sauces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禽类和野味
o Meat dishes荤菜
o meat marinades腌肉
o carve meats分割肉
o Fish and shell fish水产品
o sauces for fish and shell fish水产品用酱
o garnishing techniques and methods of service for fish对鱼进行装饰的技巧和方法
o Pastry, cakes and yeast goods面点、蛋糕和发酵食品
o petits fours法式小点心
o desserts甜点
o Hot and cold deserts冷、热甜点
o Decorate, portion and present装饰、切片和装盘
o Plates and Terrines肝酱和肉酱
o Prepares pastries for pate en croute准备法式糕点
o Chinese Regional Dishes 中国地方菜
· Guanzhou and Chiu Chow dishes粤菜及潮州菜
o Prepares an extensive range of meat, vegetable, chicken and seafood dishes
o 制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
o Prepares sauces, condiments, seasonings and flavouring agents
o 制作调味汁、调味品、调料和调味剂
o Prepares Chiu Chou braised dishes
o 制作潮州炖菜
o Prepares Chiu Chou dehydrated products
o 制作潮州干菜
· Sichuan dishes川菜
o Prepares a range of specialty chicken and duck dishes制作多种特色鸡肉和鸭肉菜
o Prepares a range of specialty seafood dishes制作多种特色海鲜菜
o Prepares a range of vegetable dishes制作多种蔬菜菜肴
o Prepares braised meat dishes制作炖肉菜
o Prepares hot and cold noodle dishes制作冷、热面条
· Beijing and North China dishes北京菜和华北菜
o Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜
o Prepares specialty seafood dishes制作特色海鲜菜
o Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
o 使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
o Prepares braised dishes according to regional style按照地方风味制作炖菜
o Prepares noodle dishes制作面条
· Shanghai and East China dishes 上海菜和华东菜
o Prepares specialty menu items using specialized and preserved commodities
o 使用特别的腌制材料制作特色菜肴
o Prepares specialty chicken and duck dishes制作特色鸡肉和鸭肉菜
o Prepares specialty seafood dishes制作特色海鲜菜
o Prepares a range of vegetable dishes 制作多种蔬菜菜肴
o Prepares braised dishes according to regional style按照地方风味制作炖菜
o Prepares noodle dishes制作面条
· Thai Regional Dishes泰国菜
o Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
o Prepares regional appetizers制作地方口味的开胃菜
o Prepares soups做汤
o Prepares regional curries制作地方口味的咖喱食品
o Prepares regional sauces, dips and dressings制作地方口味的调味汁、调味酱和调味品
· Indian Regional Dishes印度地方菜
o Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包
o Prepares regional appetizers制作地方风味的开胃菜
o Prepares soups做汤
o Prepares regional curries制作地方口味的咖喱食品
o Prepares regional breads制作地方口味的面包
· Malay and Nonya Regional Dishes马来和娘惹菜
o Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
o Prepares sambas, achar, and kerabu制作咖喱饭调味品、开胃菜和葛拉布饭
o Prepares soups and stocks做汤
o Prepares regional curries制作地方口味的咖喱食品
o Prepares regional rice dishes制作地方口味的米饭
o Prepares regional noodle dishes制作地方口味的面条
· Indonesian Dishes印尼菜
o Prepares extensive range of regional food, including sates制作各种各样的地方食品，包括肉串
o Prepares regional curries制作地方口味的咖喱食品
o Prepares regional rice dishes制作地方口味的米饭
o Prepares regional noodle dishes制作地方口味的面条
· Japanese Dishes日本菜
o Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
o 制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。
o Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
o 制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）
o Prepare and produce Sashimi制作刺身
o Prepare and produce a range of mushimono (steamed) dishes制作各种蒸物（蒸制食品）
o Prepare and produce a range of yakimono (grilled dishes)制作各种烧物（烤制食品）
· Vietnamese Dishes越南菜
o Prepares extensive range of regional food, including banquet, festive, and specialty menu items
o 制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目
o Prepares and produces a range of salads制作各种沙拉
o Prepares soups and stocks做汤
o Prepares chicken, meat, seafood and vegetable dishes制作鸡肉、内类、海鲜和蔬菜
o Prepares regional rice dishes制作地方口味的米饭
o Prepares regional noodle dishes制作地方口味的面条
· Asian Desserts亚洲甜点
o Produces a range of liquid and solid deserts制作各种液体和固定甜点
o Produces and presents a range of steamed sweet rice based desserts
o 制作各种蒸甜米饭和甜点并装盘
o Produces baked desserts制作烤制甜点
· Dim Sum点心
o Produces sweet and savoury dim sum制作甜咸点心
o Produces deep fried dim sum制作油炸点心
o Produces baked dumpling制作烤制的饺子
o Produces a range of baked desserts制作各种烘烤甜点
· Buffet Food自助餐
o Prepares and presents food for buffets制作和摆放自助餐
o Prepares and presents desserts for buffets制作和摆放自助餐甜品
o Stores buffet items储存自助餐食品
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· 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：
o House Rules and Regulation酒店的规则和规定
o Health and Safety健康和安全
o Grooming仪表仪容
o Quality 质量
o Hygiene and Cleanliness 卫生和清洁
· 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。
aCCOUNTABILITY责任范围
Number of employees supervised –管理的员工
Direct BBQ Chef/ Dim Sum Chef / Chopper / Demi Chef de Partie
直接 烧烤厨师，点心厨师，砧板师，副厨师主管，
Indirect N.A.
间接 无
Annual Operating Profit/Payroll Budget – 年度经营利润和薪金预算
· N.A.无
Key Metrics – 主要绩效指标
· Completion of Assigned Tasks完成分配给的工作的情况
Decision Making Responsibilities (Decision Rights) – 决策职责(决策权)﹣
· N.A.无
QUALIFICATIONS AND REQUIREMENTS任职要求
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。