Chef De Partie 西厨/特色餐厅主管

Responsibilities 工作职责
1.Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量 。
2.Must have a good knowledge of Western or Chinese cuisine to carry out the duties and responsibilities for theposition in an efficient and productive manner.
具备有与本职位相配的中西餐烹饪知识，高效率，高质量完成本职工作。
3.Ensures that food is stored, prepared and secured hygienically and safely.
确保食物储存、准备和安全卫生和安全。
4..Ensures that food is prepared and cooked according to specific recipes and wastage is minimised.
确保食物是根据特定的制备和烹调食谱和损耗降到最低。
Job Specs 职位要求
1.3-4 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
三至四年在四/五星级酒店的咖啡厅或特色餐厅厨师工作经验。
2.Knowledge in HACCP.
在食品安全体系方面的知识。
3.Sound knowledge of working practices of the kitchen.
厨房工具的安全操作。