Chef de Partie - Italian Kitchen 意大利厨师主管

•Prepares food for guests and associatesefficiently, economically, and hygienically as per the standard recipesfollowing the standards and procedures.
为客人和员工高效率的提供食物，做到物有所值, 并要按照标准配方制作并且要符合食品卫生。
•Hands on supervision of work operations.
监督参与厨房的健康正常运作。
•Support the Sous Chef in the overall smoothoperation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
•Works in all areas of food preparation asand when directed.
管理并参与本部门的生产制作工作 。
•Assists with special decoration items andshow pieces.
协助特别的装饰和展示食品。
•Develops recipe cards and products.
发展制作配方表和新产品 。
•Participates in development of dishes formenu designs.
参与菜单的制作研发 。
•Comply with all hotel and corporateguidelines.
遵守酒店和公司的所有工作方针 。
•Abide by the code of conduct.
遵守的管理制度 。
•Abide by the employee handbook.
遵守员工手册。
•Abide by both the hotel and policies andprocedures.
遵守酒店规章制度和工作程序。
•Ensures hygiene, cleanliness and tidinessin all areas of the kitchen, storage areas, cool rooms, Freezers.
保证工作区域和存储区域的卫生、干净整洁。
•Ensures safe and correct use of theequipment, tools and machinery.
保证安全和正确的使用设备、工具和机器。
•Responsible for the hygiene, sanitation,tidiness of the working and Storage areas.
负责 工作区域和存储区域的卫生、防疫、整洁。
•Ensures that the standards of uniformgrooming and personal hygiene are maintained.
保持仪容仪表和个人卫生。
•Maintain a safe and a secure workingenvironment.
保持安全和可靠的工作环境。
•Initiate action to correct a hazardoussituation and notify supervises/ mangers of potential danger.
采取行动排出危险、向上级或经理报告危险隐患。
•Adhere to the hotel’s security andemergency policies and procedures.
坚持酒店安全制度、紧急情况处理规定和程序。
•Be familiar with property safety, currentfirst aid and fire emergency procedures.
熟悉对财产安全、紧急救护和火警等处理程序。
•Participates in making food requisitionsand daily market lists.
参与制定食品需求和当天市场采购单。
•Orders food from stores.
制定提货单。
•Monitor and control the quality andquantity of Food Stock.
监督和控制存货的质量和数量。
•Implement & Monitor purchasingprocedures.
监督采购程序的执行。
•Implement & Monitor stock controlprocedures.
监督存货控制程序的执行。
•Participates in the training anddevelopment of associates.
参与员工的培训和发展。
•Takes part in all scheduled training athis/her level.
参加所有相应级别的培训。
•Instruct staff, provide one on oneinstruction to staff members as and when required.
在需要时对员工进行面对面的个别指导。
•Coordinate operations between otherdepartments/units.
以和谐的关系与各部门进行沟通。
•Demonstrate and Maintain at all times aprofessional behavior and positive attitude.
随时表现出积极的职业态度和行为。
•Interact with department and hotelassociates in a professional and positive manner to foster good rapport,promote team spirit and ensure effective two-way communication.
以职业的、肯定的方式与部门和酒店员工交往，以培养和谐的关系，处境团队精神和确保有效的双向沟通。
•Maintain and implement and superviseeffective interpersonal relationships and skill.
维持和实施有效的人际交流技巧。
•Deal effectively with guests and associatesfrom a variety of cultures.
与具有不同文化背景的客人和同事有效沟通。
•Work together effectively and efficientlyas part of a team.
在团队内有效工作。
•Train the subordinate(s) on the newjob/tasks.
针对新的工作任务给员工作及时的培训。
•Make sure that all main job/tasks ofsubordinate can be performed at an acceptable level certification scale.
确保下属所有主要的工作任务能够接受并执行。
•Provide coaching and reinforcement.
提供及强化培训。
•Delegate the new job/tasks.
分派新的工作任务。
•Monitor and evaluate/coach.
监督评估/训练。
•Evaluate performance.
对下属的表现进行评估。
•Retrain if necessary.
如有必要进行再培训。