西厨厨师主管 Chef de Partie

Planning, organizing, coordinating, staffing, and known well all culinary operations. The chef de partie must develop long-range plans while resolving daily challenges across the entire spectrum of the department. The chef de partie must thoroughly understand the basic management principles for each component of the culinary operations.
计划、组织、配合、安排员工, 熟悉所有厨房营运. 西厨主管在每天处理日常工作时, 同样要有对所有分部门的长远发展计划. 西厨主管必须对各分部门的食品和酒水营运方面的基本原则有全面的了解.
MAJOR RESPONSIBILIES 责任概要 :
1. Directly responsible for all daily social culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
直接对整个食光厨房所有区域负责, 保证一切正常, 并有利酒店营运
2. Maintain the hotel’s culinary concepts and standards for food preparation & presentation.
维持酒店对厨房的食品准备和摆盘标准
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food parts and control systems are in place in all food operations areas.
在保证正确的出品,库存和需求的前提下控制好食品成本
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
坚持万豪集团的领导方针和营运标准, 保证出品质量
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain basic food safety & sanitation in accordance with the company policies. Maintain Marriott Brand Standard (control form A1, A2, A3 are filled up on a daily basis.
保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏. 每天基本食品安全卫生必须根据集团政策, 遵守万豪的品牌标准(每天必须填写A1, A2, A3表格)
6. Enforce Marriott’s 49 point Sanitation checklist by having all culinary areas inspected on a monthly basis.
每月对厨房区域进行执行万豪49点卫生检查
7. Achieve departmental budget goals by maintaining efficient cost expenditure.
有效的控制开支以达到部门预算目标
8. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品
9. To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
监督每周考勤报告，并对差异进行处理。
10. Assist the chef de cuisine in food promotion, menus, pricing.
协助西厨厨师长进行食品推广, 菜单推广及定价
11. Together with chef de cuisine to create new dish and recipes, including picture taking which should be displayed in the respective kitchen.
与西厨厨师长共同创造新菜和研究新配方, 包括对成品菜拍照并陈列到各个厨房
12. Prepares market list, indicating type of food items quality and quantity.
填写采购单，注明食物的名称质量和数量。
13. Controls costs by:
控制成本：
 Minimising spoilage.
尽量减少腐败。
 Maintaining adequate inventory of food.
维持足够的库存食物。
 Utilising food surpluses.
利用剩余原料。
 Controlling portion.
控制份量。
14. Complete tasks delegated from the chef de cuisine
完成西厨厨师长安排的任务
15. To notify the chef de cuisine of any unusual occurrences in the food production area
通知西厨厨师长在食品加工时出现的异常
16. Brief chef de cuisine on kitchen operations during his absence. Making use of daily diary
西厨厨师长不在时向行政总厨报告营运情况，记录厨房日志。
SPECIFIC DUTIES 工作任务 :
1. Responsible to maintain the overall welfare of our associates by providing them with the training and resources to take care of our guests.
安排适当的培训和并提供客人所需要的原料
2. Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
保证执行所有万豪集团的SOP和当地的LSOP
3. To enforce operational Standards that are reviewed periodically and then updated and improved.
坚持定期回顾营运标准并更新和改进
4. To ensure the efficient scheduling of management and associates.
保证有效安排并管理人员
5. To be responsible for the accurate supervision of the associate time control and payroll systems by working with accounting and HRD.
负责准确监督员工工作时间并同财务部和人事部完善工资体系
6. To develop and implement manager, supervisor & associate training plans on a quarterly basis in conjunction with HRD.
与人力资源总监合作每季度制定并执行经理, 主管和员工的培训计划
7. To implement a departmental daily “15 Minute” training program and conduct it.
安排并执行部门每日15分钟培训计划
8. To assist in the execution of culinary management & associate reviews, ensuring appraisals in a professional and timely manner.
协助厨房和员工的管理, 回顾并进行专业的评估
9. To supervise all aspects of associate management including hiring and discipline in conjunction with the chef de cuisine.
同西厨厨师长联合共同管理员工的所有方面, 包括聘用, 惩罚
10. To train subordinate cook and training in effective “coaching and counseling” and the correct process of progressive discipline method.
有效培训下属厨师和实习生
11. To practice “open door” policy to all Associates.
对所有员工采取公开政策
12. Periodically plan outside Associates activity to promote teamwork.
阶段性带领员工进行户外活动, 增强团队合作精神
13. To be responsible for maintaining outlet safety at all times.
随时保持各部门安全
14. To be responsible for asset management of all outlet property and facilities.
管理所有分部门的财产, 设备
15. Conduct a preventative maintenance inspection on a weekly basis.
每周进行预防性的设备检查
16. Promote positive inter-departmental relations through candid communication and cooperation.
通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系
17. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner and communicate this issue immediately to Executive Chef.
正确回应客人的需要应该在24小时内回复并立即报告给行政总厨
18. Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering with appropriate documents.
保证所有经理和员工遵循安全工作条例并通过书面形式报告所有安全隐患
Profile of Competency
工作能力:
Minimum 4-5 years kitchen experience and at least 1years international brand hotel ADD chef de partie experience.
至少4-5年工作经验及1年国际品牌全日制厨房主管经验
Strong organization skills excellent western hot or cold food skills;
强大的组织技巧及完美的西厨热菜或者冷菜制作技巧
possesses the ability to perform all functions in the daily social kitchen operation
在西厨房的运营中履行职责
Food and Beverage culinary management experience with demonstrated leadership
餐饮管理经验
Extensive knowledge of food handling and sanitation standards
全面的食品加工及卫生标准知识