Chef de Partie 宴会厨师主管（西）

To assist the Sous Chef in the daily operation in the outlet.
为协助副厨师长在厨房的日常运作。
To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
协助英才，支持厨房团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。
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 or individual restaurants with high standards.
三至四年厨房经验或很高级别的个体餐厅。