Chef De Partie 中厨房主管

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
Prepares, cooks, serves and stores the following dishes:
进行以下菜肴的制作、烹饪、上餐和存储工作：
Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
Sauces
调味汁
Produces hot and cold sauces for menu items ensuring consistency
制作菜单上的冷、热调味汁并保证风格一致
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
蛋、蔬菜、水果、米饭和谷粉制品
Poultry and Game dishes
禽类和野味
Meat dishes
荤菜
meat marinades
腌肉
carve meats
分割肉
Fish and shell fish
水产品
sauces for fish and shell fish
水产品用酱
Buffet Food
自助餐
Prepares and presents food for buffets
制作和摆放自助餐
Prepares and presents desserts for buffets
制作和摆放自助餐甜品
Stores buffet items
储存自助餐食品
Communicates politely and display courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流 。
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
Attends and participates in training sessions as scheduled
按计划参加培训活动 。
Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
Cleans and re-sets his/her working area
清洁并整理工作区域。
Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
House Rules and Regulation
酒店的规则和规定
Health and Safety
健康和安全
Grooming
仪表仪容
Quality
质量
Hygiene and Cleanliness
卫生和清洁
Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。