Chef de Partie 中厨房主管(炉灶/炒锅）

In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known. 在厨师长缺席时带领召开会议确保酒店能正常运作并确保了解自己的工作职责。
Be Good at cooking Local Cuisine。
擅长烹饪湖北菜。
Prepares, cooks, serves and stores the following dishes. 备食品备料、烹饪及服务和储存。主要职责如下。
Appetizers, savories. 开胃食品、小食。
Produces hot and cold sauces for menu items ensuring consistency. 项目所需要的冷热汁酱并保持出品的一致性。
Eggs, vegetables, fruit, rice and farinaceous dishes. 蛋类、蔬菜类、水果类、饭类和谷物类。
Poultry and Game dishes. 家禽及野味。
Meat dishes，Carving station. 肉类,切肉台。
Fish and shell fish. 海鲜及带壳海鲜类。
Garnishing techniques and methods of service for fish. 海鲜类的装饰技巧及服务方法。
Prepares in advance food, material and equipment needed for the service. 提前对食品、原料和设备的需求做好准备工作。
Cleans and re-sets working area. 清洁及重新布置工作区域。