Pastry Chef de Partie 饼房主管

To assist the Pastry Chef in the daily operation of the Kitchen, the Chef De Partie requires good leadership qualities, organizational and communication skills, and is fully responsible for outlet operation, in the absence of the Sous Chef.
为协助饼房师长在厨房中的日常运作, 饼房督导需要良好的领导素质，组织和沟通能力，并全面负责餐厅食品操作，在厨师长缺席时候。
Attends meetings and briefings as instructed by the Pastry Chef, and clearly and concisely disseminates relevant information to related teams, if required.
按照厨师长的指示出席会议和例会，并同时清晰、简明的向团队传递相关信息。
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
确保操作和厨房设备保持一个良好的标准和最低破损率。
To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel,and will assist with the development of Personal Culinary Style.
开发符合目标市场要求、符合餐厅-酒店经营理念的“厨师创作”，并会协助个人烹饪风格的发展。
Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school.
高中毕业，最好是专业烹饪学校毕业。
3-4 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
三至四年厨房经验在四/五星级酒店的或很高级别的个体餐厅。