Chef de Partie - Chinese Kitchen 中厨房上什主管

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 steam food processing activities to achieve high efficiency and ensure the quality of food;
组织和督导各种蒸菜食品加工达到高效率，保证食品质量；
3. Check 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.
实施及遵照HACCP系统执行正确的卫生和安全标准。
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 kitchen operations according to health and safety rules;
检查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. Strictly follow food safety regulations and requirements;
严格遵循食品安全规定和要求；
13. Other tasks as required.
完成上级交代的其他事务。