Chef de Partie/Demi Chef 西厨主管/领班

【岗位职责】
1. Assist the Sous Chef in
being responsible for the Culinary Kitchen area, ensuring a smooth running,
profitable operation within the framework of the Hotel.
协助厨师长管理对整个西厨房所有区域保证一切正常，并有利酒店营运。
2. Maintain the Hotels cuisine culinary concepts and standards for food preparation
and presentation.
按照酒店标准和厨房要求准备食品和摆盘.
3. Maintain food cost by ensuring that proper preparation, inventory,
requisition, food pars and control systems are in place
in all food operations areas.
在保证正确的出品，盘点和需求的前提下控制好食品成本。
4. Maintains and responsible
for the completion of the control report (i.e.) temperature checklist, cleaning schedule, work order, Brand Standard form (A1,A2,A3) etc.
主动负责并完成表格，温度检查表，清洁日志，工作订单，品牌标准(A1, A2, A3等)。
5. Maintains food safety & protection, to include dating, proper
storage and rotation, etc.
保证食品卫生并且安全, 包括食品标签, 储藏等。
6. Assists associates to complete the job assignment in a safe and professional
manner.
安全并专业的协助员工完成工作委派任务。
7. Maintain the basic food safety & sanitation in accordance with the
company policies.
每天基本食品安全卫生必须根据集团政策。
8. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all
Kitchen areas are inspected on a monthly basis.
每月对所有厨房区域进行执行万豪43点卫生检查。
9. Achieve departmental Budget goals by maintaining efficient cost
expenditure.
有效的控制开支以达到部门预算目标。
10. Accurately forecast business demands on a weekly basis to ensure
efficient staffing & food production.
以每周为一阶段真实的预测营运需求来保证有足够的员工和食品。
11. Assist the Sous chef to implement new Menu, and Food promotions.
协助厨师长进行新的食品推广，菜单推广。
【岗位要求】
1. Demonstrated excellent communication and hospitality skills. English proficiency is required, Mandarin preferred.
很好的沟通能力, 精通英语
2. High School with cook training.
高中及以上学历并相关厨房培训
3. Culinary License
厨师资格证