西厨房热菜主管

The job of Chef de Partie is executedsatisfactorily when:
为圆满完成厨师主管一职，应达到以下要求：
Dishes are prepared, cooked, and servedaccording to the restaurant’s menu.
根据餐厅的菜单准备、制作和上菜。
Communication is done politely anddisplays courtesy to guests and internal customers.
与客人和内部客户显示礼貌并礼貌的沟通。
Effective employee workingrelationships are established and maintained.
建立和保持有效的员工工作关系。
Familiarity with property safety, firstaid and fire and emergency procedures is demonstrated and equipment is operatedsafely and sensibly.
熟悉酒店安全、急救及消防、紧急应变程序，安全谨慎地操作设备
HACCP is implemented and practiced.
HACCP的实施与实践。
MAIN RESPONSIBILITIES
主要职责
Prepare in advance food, beverage,material and equipment needed for the service.
提前准备食物、饮料和服务所需要的材料和设备。
Cook and serve dishes according to therestaurant’s menu.
按照餐厅菜单制作和上菜。
Provide direction to the Kitchenhelpers, including Commis, Cooks, Kitchen Attendants and Stewards.
给厨房帮手包括：冷厨、厨师、厨房员工和管事员提供指导。
Clean and re-set their working area.?
清理和重新设置工作区域。
In absence of Manager, conduct shiftbriefings to ensure hotel activities and operational requirements are known.
在经理不在的情况下，制作值班简报，确保员工知晓酒店活动及操作要求。
Work with Superior and People ServicesManager to ensure the departmental performance of staff is productive.
与上级和人力资源经理共事，确保部门员工的绩效富有成效
Conduct on the job training inaccordance with the departmental standards and procedures and maintain a recordof progress for each staff member.
按照部门标准和程序开展工作培训并记录每个员工的进步情况。
Provide input for probation and formalperformance appraisal discussions in line with company guideline.
按照酒店政策，组织员工实习，并对员工的实习做出评价。
Ensure new staff attends CorporateOrientation within first month of hire and departmental orientation is completedwithin first two weeks.
确保新员工在入职第一个月内参加企业介绍并在两个星期内完成部门介绍。
Coach, counsel and discipline staff inbreach of hotel policies and departmentalprocedures, providing constructive feedback to enhance performance.
教练，顾问和纪律员提供建设性的反馈来提高性能。
Work with superior in the preparation andmanagement of the department’s budget and be aware of financial targets.
与上级一起进行部门预算的准备和管理并熟悉财务指标。
Recycle where-ever possible and enforcecost saving measures to staff.
回收利用任何可回收的物品并对员工实施成本节约措施。
Log security incidents and accidents inaccordance with hotel requirements.
按照酒店要求记录安全事件及意外事故。
Communicate to their superior anydifficulties, guest or internal customer comment on and other relevantinformation.
与上级交流疑难问题，客人及内部客户的意见和其他相关信息。