厨师主管Chef De Partie

· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在上级缺席的时候，管理轮更简报去确保知道酒店的行动和运作的需求
· Prepares, cooks, serves and stores the following dishes:预备，烹调，提供和贮藏下列菜式
o Appetizers, Savories, Salads and Sandwiches头盘，小食，沙律和三文治
§ Applies organization skills for mise en place应用基础技巧准备
o Sauces汁酱
§ Produces hot and cold sauces for menu items ensuring consistency提供热或冷汁确保与餐牌项目的一致性
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes蛋类，蔬菜类，水果类，饭类和粉类
o Poultry and Game dishes家禽类和野味类
o Meat dishes肉类
§ meat marinades腌肉
§ carve meats切肉
o Fish and shell fish鱼类和贝壳类
§ sauces for fish and shell fish跟鱼类和贝壳类的汁酱
§ garnishing techniques and methods of service for fish鱼类的装饰技术和方法
o Buffet Food自助餐食物
§ Prepares and presents food for buffets准备和演示自助餐食物
§ Stores buffet items贮藏自助餐项目
· Communicates politely and display courtesy to guests and internal customers对来宾和国内的客人客气地沟通和礼貌地展示
· Provides direction to the Kitchen helpers, including Demi Chef de Partie, Commis Chef, Cooks, Kitchen Attendants and Stewards给厨房助手提供指导，包括厨房副厨师，厨工，厨什和管事员
· Communicates to your superior any difficulties, guest or internal customer comment and other relevant information 有关客人意见和其它相关困难时，与你的当值主管进行沟通。
· Establishes and maintains effective employee working relationships建立和维持有生气的同事工作关系
· Attends and participates in daily briefings and other meetings as scheduled按照预定出席和参与日常简报和其它会议
· Attends and participates in training sessions as scheduled按照预定出席和参与培训课程
· Prepares in advance food, beverage, material and equipment needed for the service提前准备服务用的食物，饮品，原料和设备
· Cleans and re-sets his/her working area清洁和重新安排你的工作区域
· Implements the hotel and department regulations, policies and procedures including but not limited to: 执行酒店和部门规则，政策和程序：
o House Rules and Regulation公司规则和规章
o Health and Safety健康和安全
o Grooming仪容
o Quality质量
o Hygiene and Cleanliness卫生和清洁
· Performs related duties and special projects as assigned完成相关职责和分派的特别任务