Chef de Partie 厨师主管

 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
 鸡蛋、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
garnishing  techniques and methods of service for fish
   对鱼进行装饰的技巧和方法
Pastry, cakes and yeast goods
 面点、蛋糕和发酵食品
petits fours
 法式小点心
desserts
   甜点
Hot and cold deserts
  冷、热甜点
 Decorate, portion and present
   装饰、切片和装盘
Plates and Terrines
    肝酱和肉酱
 Prepares pastries for pate en croute
    准备法式糕点
Chinese Regional Dishes
    中国地方菜
Guangong and Chiu Chow dishes
      粤菜及潮州菜
Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
Prepares sauces, condiments, seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
Prepares Chiu Chou braised dishes
   制作潮州炖菜
Prepares Chiu Chou dehydrated products
制作潮州干菜
Sichuan dishes
 川菜
Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
Prepares a range of vegetable dishes
   制作多种蔬菜菜肴
Prepares braised meat dishes
 制作炖肉菜
Prepares hot and cold noodle dishes
制作冷、热面条
Beijing and North China dishes
北京菜和华北菜
Prepares specialty chicken and duck dishes
 制作特色鸡肉和鸭肉菜
Prepares specialty seafood dishes
 制作特色海鲜菜
 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
Prepares braised dishes according to regional style
按照地方风味制作炖菜
 Prepares noodle dishes
制作面条
Shanghai and East China dishes  
上海菜和华东菜
  Prepares specialty menu items using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
Prepares specialty chicken and duck dishes
 制作特色鸡肉和鸭肉菜
 Prepares specialty seafood dishes
 制作特色海鲜菜
 Prepares a range of vegetable dishes
制作多种蔬菜菜肴
Prepares braised dishes according to regional style
 按照地方风味制作炖菜
 Prepares noodle dishes
制作面条 
Thai Regional Dishes
泰国菜
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
 Prepares regional appetizers
制作地方口味的开胃菜
Prepares soups
 做汤
 Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional sauces, dips and dressings
制作地方口味的调味汁、调味酱和调味品
 Indian Regional Dishes
 印度地方菜
  Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包
Prepares regional appetizers
制作地方风味的开胃菜
Prepares soups
做汤
 Prepares regional curries
 制作地方口味的咖喱食品
 Prepares regional breads
制作地方口味的面包
 Malay and Nonya Regional Dishes
马来和娘惹菜
 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
Prepares sambas, achar, and kerabu
 制作咖喱饭调味品、开胃菜和葛拉布饭
Prepares soups and stocks
 做汤
Prepares regional curries
制作地方口味的咖喱食品
 Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
 制作地方口味的面条
Indonesian Dishes
印尼菜
Prepares extensive range of regional food, including sates
制作各种各样的地方食品，包括肉串
  Prepares regional curries
制作地方口味的咖喱食品
  Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
制作地方口味的面条
Japanese Dishes
日本菜
Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。
 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
 制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）
 Prepare and produce Sashimi
 制作刺身
 Prepare and produce a range of mushimono (steamed) dishes
制作各种蒸物（蒸制食品）
Prepare and produce a range of yakimono  (grilled dishes)
 制作各种烧物（烤制食品）
Vietnamese Dishes
越南菜
Prepares extensive range of regional food, including banquet, festive, and specialty menu items
制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目
 Prepares and produces a range of salads
制作各种沙拉
Prepares soups and stocks
 做汤
 Prepares chicken, meat, seafood and vegetable dishes
 制作鸡肉、内类、海鲜和蔬菜 
 Prepares regional rice dishes
制作地方口味的米饭
Prepares regional noodle dishes
制作地方口味的面条
Asian Desserts
 亚洲甜点
Produces a range of liquid and solid deserts
制作各种液体和固定甜点
Produces baked desserts
制作烤制甜点
Dim Sum
点心
 Produces sweet and savoury dim sum
制作甜咸点心
Produces deep fried dim sum
制作油炸点心
Produces baked dumpling
制作烤制的饺子
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。
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Food service permit or valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。
Problem solving and training abilities.
解决问题和培训的能力。
Qualifications –
学历
 Diploma or Vocational Certificate in Culinary Skills or related field.
餐饮技能或相关专业的大专或职业证书。
 Experience –
经验
2 years experience as a cook or an equivalent combination of education and experience.
 2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。