Chef De Partie 厨师主管

1. 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。
2Prepares, 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：
o Appetizers, Savories, Salads and Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills for mise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold sauces for menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o meat marinades
o 腌肉
o carve meats
o 分割肉
o Fish and shell fish
o 水产品
o sauces for fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Decorate, portion and present
o 装饰、切片和装盘
o Plates and Terrines
o 肝酱和肉酱
o Chinese Regional Dishes
o 中国地方菜
3. 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 。
4. 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。
5. 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 。
6. Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
7. 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。
8. Attends and participates in training sessions as scheduled
按计划参加培训活动 。
9. 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。
10. Cleans and re-sets his/her working area
清洁并整理工作区域。
11. 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：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
Required Skills –
技能要求
• 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。
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。