Chef de Partie - Cold Kitchen 西厨冷菜主管

Primary Responsibilities主要职责：
· Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations.
· By avoiding waste and loss of food items.
· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.
· May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized.
· Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
避免食物的浪费和损失。
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
管理和监督在其所负责范围内的厨师和厨工的工作。
Knowledge and Experience知识和经验：
· Vocational certificate or diploma in professional cuisine.
· 2 to 3 years of experience.
· Acknowledged managerial skills.
· Perfect knowledge of HACCP guidelines.
· Computer literate in the Windows environment.
· Confidently able to resolve problems and make decisions.
持有烹饪专业资格证书
2到3年的相关经验
具有相关管理技能
了解，熟悉HACCP知识
熟悉电脑操作知识
具备一定的决策能力、解决问题的能力