Chef de Partie (上什)中厨房主管

1. Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
2. Hands on supervision of work operations.
监督厨房的正常运作。
3. Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量 。
4. Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。
5. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
6. Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
7. Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.
继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
8. Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
9. Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
10. Can be asked to work for off site events.
可以被要求进行外卖工作。
11. Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
12. Can be utilised during inventories.
可以被要求进行盘存工作。
13. All team members have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
14. Preperation of menus as per request, in timely fashion.
及时的按要求准备菜单。
15. Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。