厨房主管 Chef de Partie

• Take full responsibility for the running of a particular section of the kitchen, ensuring an efficient and cost effective food service.
对厨房的指定部分的运营承担全部责任，确保提供有效和节省成本的食品服务。
• Conceptually aware and constantly contributing to the development of the product, understanding the (local) food concept and directions of the outlet.
在概念上意识到并不断促进产品开发，了解（本地）食品概念和餐厅理念。
• Be armed with knowledge on the product (location, history, concept story, etc.) and able to use this in different preparations.
掌握产品知识（地点，历史，概念来源等），并能够在不同的准备工作中用到。
• Ensure that all dishes are being prepared to the correct recipe and to the correct quantity and to the highest standards and consistent quality.
确保所有的菜肴都按正确的食谱和正确的数量准备好，并达到最高的标准和始终如一的品质。
• Ensure that all dishes to reach the hot plate or pass are correctly presented, the correct portion and size, presented on the prescribed serving dish in the agreed manner.
确保所有菜肴通过正确的烹饪步骤呈现，正确的部分和大小，按规定方式呈现在规定的菜肴上。
• Spot-check all mice en place of the section to ensure high quality, is always freshly prepared and ready on time.
抽查所有准备工作，以确保始终如一的高品质、新鲜和准时。
• Maintain cleanliness and proper rotation of all products in the fridges, freezers and drawers.
保持所有产品在冰箱、冷柜和抽屉中的清洁和适当的轮换。
• Be entirely flexible, able to rotate within the different sub departments of the Kitchen.
完全灵活，能够在厨房的不同子部门/岗位内轮岗。
• Conduct daily briefings to the kitchen colleagues in absence of the Sous Chef/Head Chef.
在副厨师长或总厨师长不在时，负责主持部门日常例会。
• Ensure that storeroom requisitions are accurate to minimize repeat visits.
确保仓库请购是准确的，以尽量减少重复访问。
• Develop standard recipes, which allow the team to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
制定标准菜谱，使团队能够以合理的食品成本运营，并确保满足每月预测的食品成本。
• Minimize wastage/spoilage.
减少浪费和损坏。
• Supervise the day-to-day operation of sub-section food production and communicate to the Sous Chef / Head Chef any relevant information.
监督每日各个餐厅的食品运营情况，并与副厨师长或总厨师长沟通相关事宜。
• Make sure on an on-going basis the level of the following:
确保下列几项的顺利进行：
• Issuing of food.
食品的出品。
• Quality and presentation of food products.
食品呈现的质量。
• Condition and cleanliness of facilities and equipment.
工具和设备的状态和清洁度。
• Guest satisfaction.
客人满意度。
• Ensure the stock allocated to the section is kept under optimum conditions.
确保分配给该部分的库存保持在最佳条件下。
• Follow proper handling and right temperature of all food products.
遵循所有食品的正确处理和温度。
• Ensure that the assigned section is being kept clean and tidy at all times.
确保所分配的部分始终保持干净整洁。
• Ensure that Commis and trainees receive the right training and optimum guidance.
确保厨房助理和实习生得到正确的培训和最适宜的指导意见。
• Monitor stock movement and be responsible for ordering of the designated section.
监控库房运转情况，并负责指定部分的采购工作。
• Ensure that any anticipated shortages are communicated promptly to the Sous Chef or Head Chef.
确保将任何预期的短缺信息及时传达给副厨师长或总厨师长。
• Be aware of trends and propose ideas to build the range and quality of locally influenced F&B items.
意识到趋势，提出想法来构建当地流行的餐饮项目的范围和质量。
• Keep the Kitchen Staff up to date with seasonally available products and new products on the market.
让厨房人员随时了解市售季节性产品和新产品。
• Inform the Sous Chef/Head Chef of all Repair and Maintenance needed to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
通知所有需要维修和保养部门的副厨师长或总厨，以确保正确维护厨房和厨房设备。
• Respond to any changes in the restaurant function as dictated by the hotel.
根据酒店的要求对餐厅的任何变化作出反应。
• Be flexible and able to work in different roles and rotate with other departments.
能够在需要时完全灵活地在酒店各个部门的各个岗位上工作。
• Complete other tasks that assigned by Management.
完成管理人员安排的其他工作。