员工餐厅厨师主管 Staff Restaurant Chef De Partie

Duties and Responsibilities工作职责
· In absence of Sous Chef, make sure you understand the requirements of the hotel's staff meals.
在厨师长时进行交接班说明，确保了解酒店的员工餐要求。
· Prepares, cooks, serves and stores the following dishes:
进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers, Savories, Pasta making
开胃菜、小菜、面食制作
§ Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
o Sauces
调味汁
禽类和野味
o Meat dishes
荤菜
§ meat marinades
腌肉
§ carve meats
分割肉
o Fish and shell fish
水产品
§ sauces for fish and shell fish
水产品用酱
§ garnishing techniques and methods of service for fish
对鱼进行装饰的技巧和方法
o Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
v Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
v Prepares sauces, condiments, seasonings and flavouring agents
制作调味汁、调味品、调料和调味剂
v Prepares Chiu Chou braised dishes
v Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
v Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
· Provides direction to the Kitchen helpers, including Commis, Cooks and Stewards
指导厨房帮手，包括厨师和管事的工作。
· Communicates to his/her superior any difficulties.
与上级交流疑难问题。
· 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 。
· Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/her working area
清洁并整理工作区域。
· Implements the hotel and department regulations, policies and procedures including but not limited to:
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
酒店的规则和规定
o Health and Safety
健康和安全
o Grooming
仪表仪容
o Quality
质量
o Hygiene and Cleanliness
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。