Chef de Partie 厨房主管

岗位职责
Work as a Team.
保持团队精神。
Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
Hands on supervision of work operations
监督厨房的正常运作。
Assist the Sous Chef/Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
协助厨师长/副厨师长管理厨房的正常运作,保证食品的高质量 。
Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。
Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
Seamless working with Recipes, Standards and Plating Guides
严格按照菜谱、标准和摆盘标准。
Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
岗位要求
1.2 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.
2年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。
2.Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .
高中毕业，最好是专业烹饪学校毕业。
3.Good command in English (verbal & written) .
很好的英文掌握能力(口语和书写)。
4.Up to date Sanitation Classes.
更新的卫生课程。
5.Health Certificate
健康证。