Chef de partie-Cook 打荷主管

1. Produces andpresents the dishes for the section in line with the cooking instructions andprocesses defined by the hotel and brand.
根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
2.May be askedto carry out some food preparation in the dining room in front of guests,depending on events or how the F&B offer is organized
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。
3. Ensures thatdishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
4.Evolvesworking methods in line with brand philosophy.
工作方式符合品牌理念。
5. Develops teamspirit and motivation by creating a good working atmosphere.
通过营造良好的工作氛围来培养团队精神和提高团队。
6.Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility.
管理和监督所属范围内的厨师及厨工的工作。
7.Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。
8.Trains commischefs, apprentices and interns to a high standard.
培训厨师，厨工及实习生，以提高其工作标准。
9.Attendsmeetings and briefings for kitchen Heartists.
参加厨房的会议及例会。
10.Have good working relationships with the other hoteldepartments.
与酒店其他部门保持良好的合作关系。