Chef De Partie厨师主管

- 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。
- Participate in the planning and costing of menus
参与菜单的计划编制及成本计算
- Develop and write standard recipes
积极发展于手写菜单配方的标准
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整
- Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。
- Control of food purchases levels in line with business volume and liaise with the store person
与库管人员一起控制食品采购水平。
- Maintain personal hygiene
保证个人卫生
- 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。
- Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
- 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。
- Attends and participates in training sessions as scheduled
按计划参加培训活动 。
- Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
- Identifies training needs, develops formal training plans and conducts training sessions for accounting and operational staff in coordination with other departments
确定培训需要， 与其它部门合作制定正式培训计划，对财务和运营人员进行培训。