Chef De Partie 员工餐厅主管

Responsibilities 工作职责
1.Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
指挥并且协调所有下属职员使其能按时完成每天的运营工作，并且能达到客人的期望值。
2.Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
所有食品生产区域监测食品的准备和展示工作的一制性以确保他们依照必须标准进行。
3.Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
与采购方和供应商保持沟通保证提供被定购的所有食品项目，并且在有竞争的价格下保持较好的质量。
4.Ensures that food is stored, prepared and secured hygienically and safely.
保证所有食品在储存，准备和来源的卫生性和安全性。
5.Ensures that food is prepared and cooked according to specific recipes and wastage is minimised.
保证食物按照规定的菜谱准备及烹饪，并且把浪费降到最低。
6.Assists in menu planning as directed, and utilises restaurant survey analysis and menu engineering techniques accordingly.
利用员工餐厅调查分析和菜单设计技巧帮助菜单计划的管理。
7.Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
协助维护清洁和卫生标准在所有关于厨房的区域 。
Job Specs 职位要求
1.At least has 4 years Chinese kitchen experience in 5 star Hotel at supervisor level.
至少有四年五星级酒店厨房管理的工作经验。
2.Have a good knowledge of Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
具备有与本职位相配的中餐烹饪知识，高效率，高质量完成本职工作。
3.Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards.
能够完善有必要的工作技巧，提供工作方面知识培训，并帮助员工达到标准。