Cold Kitchen Chef de Partie 冷厨主管

Primary Responsibilities主要职责
• 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.
• Ensures that dishes are well presented, of a high standard and at the right temperature.
• Delivers dishes in good time to suit guests' wishes.
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
• Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
• 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。
• 确保在合适的温度下，高质量、高标准的呈现菜肴。
• 适时提供菜肴, 以满足客人的期望。
• 根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
• 根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
Knowledge and Experience知识和经验
• 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
• 语言要求：中文熟练，会英语更佳。