厨师主管 Chef de Partie

Delight Guest和悦宾客
1.Practice the service culture SHINE with Service Essence Training
对客服务中践行《服务精髓》中SHINE的服务文化要求
2.Solve the guest complaints with service culture E-Leap within Service Recovery Training
当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则
3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards
个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准
4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓的信息以提高客人体验感和品牌感知度
5.Provide good service, knowledge of facilities etc
拥有良好服务意识及厨房设备基本知识等
6.Contributes and works as a team, Maintains a professional and friendly attitude
具有奉献精神及团队合作精神，保持专业级友好的态度
7.Ensures a clean, professional appearance according to hotel grooming standards
根据酒店仪容仪表标准，保持干净专业的仪容仪表
8.Familiars with the use of equipment in kitchen, practices the hygiene and sanitation procedures.
熟悉厨房设备的用法，实行卫生安全规程
9.Ensures proper use and cleaning of equipment, practices economy, maintains strict control on food wastage
确保清洁用具的正当使用，严格控制食品浪费
10. Ensure all staff have training, good skill and briefed on the hotel rules and regulations
确保所有员工得到培训，拥有好的技能并向员工传达酒店的规章制度
11.To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
以微笑问候同事及客人
12.To take pride in personal appearance for personal hygiene and uniform
保持个人卫生干净整洁
13.To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
给员工说明餐厅，宴会，食品出品及其他职责
14.To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
检查所有餐厅及宴会活动的准备项目，负责把握出品时间以保证优质地食品服务
15.To constantly check the quality of food prepared with regard to taste and temperature
根据味道及温度不断检查食品的质量
16.To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
菜品出品要视觉上统一，根据标准菜品装饰是必备的
17.To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage
为了减少浪费，根据料单控制菜品分量
18.To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
检查仓库及冻库，负责库存的补充及合理的回收利用
19.Ensures smooth and effective communication among the kitchens and with other departments
保证厨房与其他部门的顺利有效的沟通