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。