西厨房主管/Chef de Partie

MAJOR RESPONSIBILIES 职责概要：
1. To professionally and productively carry out duties and supervise culinary associates in designated areas as assigned.
专业并高效的负责并监督相应领域的烹饪员工。
2. Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions.
根据标准程序，菜谱，照片和所给的信息准备和烹饪食物。
3. Assists the Sous Chef in training associates.
协助厨师长培训员工。
4. Participates in the control of associates, associate’s development and control of food quality, food taste, food presentation, and food requisition.
参与员工的控制管理，员工的发展和控制食品质量，味道，呈现和要求。
5. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations.
注重营运的健康和安全规范和食品卫生规则。
SPECIFIC DUTIES 工作任务:
1. The hygienic and safe preparation of food in assigned food production areas.
负责相应领域的食物准备工作的卫生和安全。
2. The supervision of culinary associates within the designated kitchen operation as assigned, ensuring a five-star product is achieved at all times.
在相应领域的厨房里，对烹饪员工的监督工作要到位，并时刻使之保持五星级的操作水准。
3. Ensure that subordinates are motivated and have high moral.
确保员工是积极的并且有着相当高的士气。
4. Delegate responsibility to subordinates as required.
必要时将任务委派给下属。
5. Demonstrate a proactive approach towards the training and development of culinary associates within the area of supervision.
在相应的领域内，为烹饪员工的培训和个人发展为目的，做相应的示范。
6. To be aware of food and beverage financial budgets and goals.
注重餐饮的财务预算和目标。
7. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
确保所有食品项目都按照食谱的标准制作，并保持分配控制来减少浪费。
8. Ensure that all kitchen equipment is used safely, correctly and is well maintained.
确保所有厨房设备都被安全正确的使用，并被妥善维护保存。
9. Ensure that all relevant buffet display set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
确保所有自助餐和展示的相关布置要在客人入席之前安排好，并符合酒店的标准。
10. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, cool rooms, Freezers.
确保厨房，储藏间，冻库和冰柜的卫生和清洁。
11. Ensures safe and correct use of the equipment, tools and machinery.
确保安全正确的设备，工具和机器的使用方式。
12. Responsible for the hygiene, sanitation, tidiness of the working and storage areas.
负责工作场所和储藏间的卫生，消毒工作。
13. Ensures that the standards of uniform grooming and personal hygiene are maintained.
确保个人仪表，制服和个人卫生达到标准。
14. Maintain a safe and a secure working environment.
保持安全的工作环境。
15. Initiate action to correct a hazardous situation and notify supervises and managers of potential danger.
采取行动更正安全隐患，并通知主管和经理。
16. Adhere to the hotel’s security and emergency policies and procedures.
坚持酒店安防和紧急情况的政策和程序。
17. Be familiar with property safety, current first aid and fire emergency procedures.
熟悉酒店安全，现有的急救和火警的程序。
18. Coordinate operations between other departments.
与其他部门密切合作。
19. Demonstrate and Maintain at all times a professional behavior and positive attitude.
随时示范专业向上的行为态度。
20. Motivate and encourage associates.
激励和鼓励员工。
21. Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
与其他部门员工专业积极的合作，并保持良好的关系，增加团队精神，并确保了有效的双向交流。
22. Maintain and implement and supervise effective interpersonal relationships and skill.
维持并实施管理有效的人际关系和交往技能。
23. Deal effectively with guests and associates from a variety of cultures.
与有着不同文化的客人和员工有效的交流。
24. Work together effectively and efficiently as part of a team.
在团队中高效的工作。
25. Comply with all Corporate, Company and Hotel Standards and Procedures.
遵守所有团体，公司和酒店的标准和程序。
26. Promote by example the principles be a role model for the Marriott Brand.
亲身示范并表现万豪的标准。
27. Actively promote a healthy working environment, which cares for guests, associates and the business alike.
积极的宣传健康的工作环境，关爱客人，同事和团队等。
28. Ensure compliance with legislated health and safety requirements within the work place.
确保符合在工作场所的关于健康安全要求的法律规定。
29. According to the operation needs, assist in operation department service under arrangement.
根据酒店运营需要，在部门的安排下，随时参与酒店各运营部门的服务工作。