西厨主管 Chef de Partie

Must be completely responsible for the smooth and efficient operation of the area assigned to as per the following duties.
根 据 职 责 必 须 完 全 负 责 管 理 本 部 门 的 正 常 运 作
Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉, 和 要 按 照 标 准 食 谱 制作并且要符合食品卫生 。
Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
协助厨师长管理厨房的正常运作，保证食品的高质量 。
Assists with Buffets decoration items and show pieces.
协 助 自 助 餐 的 装 饰 和 装 饰 品
Participates in development of dishes for menu designs.
参与菜单的制作发展
Abide by both the Swiss Grand hotel and policies and procedures
遵守酒店和瑞颐的规 章 制 度
Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, Freezers.
保证工作区域和存储区域的卫生、干净整洁
Ensures safe and correct use of the equipment, tools and machinery.
保证安全和正确的使用设备、工具和机器
Ensures that the standards of uniform grooming and personal hygiene are maintained.保持仪容仪表和个人卫生。
Initiate action to correct a hazardous situation and notify supervises/managers of potential danger.
消除危险隐患的能力，向上级或经理报告危险隐患
Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序
Be familiar with property safety, current first aid and fire emergency Procedures.
熟悉对财产安全、紧急救护和火警等处理程序。