Thai Chef de Partie 泰餐厨师主管

1. Produces and presents the dishes for the section in line with the cooking instructions and processes 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 asked to 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 that dishes 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.Delivers dishes in good time to suit guests' wishes.
适时提供菜肴,以满足客人的期望。
5.Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
6.Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
7.Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
8. Makes suggestions for improvement.
提出改进建议
9.Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
10. Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
11.Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。