Chef de Partie-Wok No.1炉灶主管

MAJOR RESPONSIBILITIES主要职责:
1. Execute allassigned tasks as directed and delegated from Manager.
执行其经理所指示委派的所有任务
2. Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures.
协助行政总厨及行政副总厨维持厨房的运营
3. Performs all duties of kitchen associates as required.
履行厨房员工的职责
4. Recognizes superior quality products, presentations andflavor.
注重食品的质量，呈现方式及风味
5. Maintains food preparation handling and correct storagestandards.
做好备菜及履行正确的贮藏标准
6. Maintains purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准
7. Ensures compliance with all local, state and federal (HealthDepartment) regulations.
确保遵守当地政府（卫生部门）的规定
8. Supports procedures for food & beverage portion and wastecontrols.
支持餐饮部的各项程序及对浪费的控制
9. Follows proper handling and right temperature of all foodproducts.
遵循食品的适当处理及正确的保存温度
10. Knows and makes sense Marriott's70 Points of Hygiene and SafetyStandards is implemented and followed.
了解并执行万豪70项卫生及安全标准
11. Operates and maintains all department equipment and reportsmalfunctions.
操作及维护所有部门的设备，并汇报设备故障
12. Effectively investigates reports and follows-up on associateaccidents.
有效的调查，报告及跟进员工事故
13. To be responsible for asset management of all outlet propertyand facilities.
负责所有部门的财产和设备的管理
14. Periodically plan outside Associates activity to promoteteamwork.
定期制定员工活动计划以促进团队合作
15. To implement a departmental daily “15 Minute” trainingprogram.
执行并遵循每日部门15分钟培训计划
16. Reviews staffing levels to ensure that guest service,operational needs and financial objectives are met.
确保宾客服务,业务需要和财务目标的实现.
17. Enforce the Marriott food preparation and presentationguidelines to ensure consistent quality culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食
18. Responds to guest inquires or concerns within 24 hours inwhat is deemed the appropriate manner.
对客人的疑问24小时内做出回应，以确定认为适当的方式
19. Ensures the Hotel delivers to guests: “Simply FreshChef-crafted Food”.
确保酒店为客人提供“简单但是厨师精心制作的食物
20. Maintain F&B concepts and Mission standards fropreparation & presentation.
保持餐饮的概念及使命，关于备菜和呈送
21. Promote positive inter-departmental relations through candidcommunication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作
22. Follow and implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间
JOB SPECIFICATION职位要求:
1. 两年以上同岗位工作经历，国际联号酒店优先。
2. 良好沟通能力，吃苦耐劳。