Chef de Partie 厨房主管

（砧板主管）工作职责：
1.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.协助副厨师长管理厨房的正常运作，保证食品的高质量 。
3.计划和准备执行高质量的食品和摆台在指定的区域和餐厅。
4.严格按照菜谱、标准和摆盘指南。
5.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。
6.在酒店运营之中保持HACCP各方面要求。
7.正确操作所有的设备、器具和机器。
Job Description：
1.Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
2.Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
3.Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
4.Work seamlessly with recipes, standards and plating guides.
5.Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
6.Maintain all HACCP aspects within the hotel operation.
7.Use all equipment, tools and machines appropriately.