Chef de Partie-ADD 全日制餐厅厨房主管

岗位职责:
1. Responsible for the daily work of the kitchen, guarantee product quality in accordance with hotel standards;
负责厨房的日常工作，保证出品质量符合酒店标准；
2. Organization and supervision of various hot and cold kitchen food processing activities to achieve high efficiency and ensure the quality of food;
组织和督导各种热厨食品加工达到高效率，保证食品质量；
3. Check that the hot kitchen product processing method, the quality of finished product, and decoration of conform to the requirements of the chef, Executive Sous Chef and Director of Culinary Operations;
检查热厨出品的加工制作方法、成品质量及装饰符合行政副总厨和厨房运营总监的要求；
4. Implements and follow HACCP system and implement correct Hygiene and Safety Standards especially in Hazardous and first risk area such as: Hot and Cold ADD kitchen.
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是以下区域：全日餐厅的热菜与冷菜区域。
5. Make or assist to make some a-la-carte menus for some specific business staff and ensure the whole quality of employees;
制作或指导制作一些零点菜单，对一些员工进行具体业务指导，保证员工的整体素质；
6. Communicate frequently with the staff, ensuring consistent product;
经常与本部门的员工保持沟通，确保本部门产品保持一致；
7. Check the inventory and the usage of raw material, material shortage, to purchase in a timely manner;
检查库存及原料的使用情况，材料不足时，要及时采购；
8. Check the equipment, proper operation, prevent accidents;
检查设备情况，保证正常运作，防止事故发生；
9. Check that the ADD kitchen operations according to health and safety rules;
检查全日餐厅厨房操作间的卫生和员工的卫生；
10. Ensure that kitchen equipment and utensils are handled and used properly;
保证厨房设备和用具正确操作；
11. Ensure that hotel cost control policies and procedures are followed;
确保落实酒店的成本控制政策和程序；
12. Understand the method of making the hot and cold ADD kitchen dishes and be able to prepare them;
了解全日餐厅厨房冷菜与热菜的制作方法，并且能熟练的完成；
13. Strictly follow food safety regulations and requirements;
严格遵循食品安全规定和要求；
14. Other tasks as required.
完成上级交代的其他事务。
任职资格:
1. Ability to handle personnel essential;
有能力进行人员管理；
2. Cost oriented;
懂得成本控制；
3. Good organization skills;
良好的组织能力；
4. Vocational School background;
中专学历；
5. 3 years experience in a hote