西厨主管Chef de Partie

1. 协助全日餐厅副厨师长管理全日餐厅，行政酒廊，会议茶歇及宴会的所有(热菜 /冷菜/肉房)的运作，参与酒店政策、理念、方向、目标和目标相关的决策，并按指示执行。 Support the ADD Junior Sous Chef on (Hot/Cold/Butcher) kitchen Preparation for the M lobby Lounge and Executive Lounge kitchen including Banquet function and event by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed.
2. 协助全日餐厅副厨师长管理正在进行的E.1 的部门厨房烹饪业务，以确保达到质量和安全标准，提升服务的独特性，并利用可用资源来提高最大的盈利能力和质量形象。
Support the ADD Junior Sous Chef on managing on going on above E.1 mention kitchen operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image.
3. 优化高效的计划、调度、订购和库存控制。
Optimizes efficient and effective planning, scheduling, ordering and inventory control.
4. 指导和控制领班级别以下的下属员工，确保所有日常操作事务都能按时处理，满足或超过客人的期望。
Directs and controls of Demi Chef and below employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded.
5. 协助全日餐厅副厨师长确保厨房政策和程序的持续改进。确保各部门遵守批准的政策。
Support the ADD Junior Sous Chef on ensuring continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies.