Chef De Partie-厨师主管

Duties and Responsibilities工作职责
o In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
o 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。
o Prepares, cooks, serves andstores the following dishes:
o 进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers, Savories, Saladsand Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills formise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold saucesfor menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o Pastry, cakes and yeast goods
o 面点、蛋糕和发酵食品
o petits fours
o 法式小点心
o desserts
o 甜点
o Hot and cold deserts
o 冷、热甜点
o Decorate, portion and present
o 装饰、切片和装盘
o Plates and Terrines
o 肝酱和肉酱
o Prepares pastries for pate encroute
o 准备法式糕点
o Chinese Regional Dishes
o 中国地方菜
o Prepares regional noodle dishes
o 制作地方口味的面条
o Asian Desserts
o 亚洲甜点
o Produces a range of liquid and solid deserts
o 制作各种液体和固定甜点
o Produces and presents a range of steamed sweet rice based desserts
o 制作各种蒸甜米饭和甜点并装盘
o 储存自助餐食品
o Communicates politely and display courtesy to guests and internal customers
o 与客人和内部客户礼貌、友好的交流 。
o Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
o 指导厨房帮手，包括厨师、厨房服务员和管事的工作。
o Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
o 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
o Establishes and maintains effective employee working relationships
o 与员工建立并保持良好的工作关系 。
o Attends and participates in daily briefings and other meetings as scheduled
o 按计划参加并参与每日例会及其它会议。
o Attends and participates in training sessions as scheduled
o 按计划参加培训活动 。
o Prepares in advance food, beverage, material and equipment needed for the service
o 事先准备服务所需的食品、饮料、材料和设备。
o Cleans and re-sets his/her working area
o 清洁并整理工作区域。
o Implements the hotel and department regulations, policies and procedures including but not limited to:
o 实施酒店和部门的规定、政策和工作程序，包括但不限于：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
· 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。
· 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。
QUALIFICATIONS AND REQUIREMENTS任职要求
Required Skills –
技能要求
· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
· 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
· Food service permit or valid health/food handler card as required by local government agency.
· 食品服务许可或当地政府规定的有效的卫生或食品上岗证。
· Problem solving and training abilities.
· 解决问题和培训的能力。
Qualifications –
学历
· Diploma or Vocational Certificate in Culinary Skills or related field.
· 餐饮技能或相关专业的大专或职业证书。