Chef de Partie 厨房主管

工作职责：
1.为客人和团队成员高效率的提供食物，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.监督厨房的正常运作。
3.在厨房运作方面支持副厨师长或厨房主管工作，保证提供高效率的服务。
4.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。
5.严格按照菜谱、标准和摆盘标准。
6.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。
7.在酒店运营之中保持HACCP各方面要求。
8.正确操作所有的设备、器具和机器。
JD：
1.Prepare food for guests andteam members efficiently, economically, and hygienically as per standardrecipes and procedures.
2.Assist the Sous Chef in theday-to-day operation of the kitchen and to help maintain a high standard offood preparation and presentation.
3.Plan, prepare and implementhigh 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 hygieneaccording to safe and sound procedures as well as established FSMS standards.
6.Maintain all HACCP aspectswithin the hotel operation.
7.Use all equipment, toolsand machines appropriately.
8.Work for off-site eventswhen tasked.