Chef de Partie 粗加工厨房主管

西厨冷菜主管岗位职责：
1. Provide efficient food to guests and staff, at a low price, according to standard recipes and in accordance with food hygiene.
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。
2. Strictly follow recipes, standards and plating standards.
严格按照菜谱、标准和摆盘标准。
3. Assist the sous chef to manage the normal operation of the kitchen and ensure the high quality of food
协助副厨师长管理厨房的正常运作，保证食品的高质量。
4. Correct operation of all equipment, appliances and machines.
正确操作所有的设备、器具和机器。
5. Can be asked to complete work in a location other than the kitchen.
可以被要求在厨房以外的地点完成工作。
6. Able to accept field assignments.
能够接受外场工作任务。
7. Maintain a professional and positive attitude towards team members and superiors at all times,and behave in accordance with the rules of the hotel and the team member manual to ensure the good operation of the department.
时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。
8. Coordinate, organize and participate in the production of all products related to the kitchen, check and follow the à la carte and daily menus, seasonal menus. Keep the standard, portion size and cost of the pre-set menu at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。