中央厨房厨师主管 Chef de Partie-Main Kitchen

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
20.To constantly be alert on freshness, presentations and temperature of food served
出菜时，注意食品的新鲜度，温度及出品样式
21.Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
保证食品的分量，很好的控制食品的出入库
22.Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
工作上保持与管事部经理紧密联系以获得清洁用具
23.To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms.
检查所有机器，以保证正常运作及使用，并根据工程部正在维修的项目
24.Misuse of equipment should be reported and disciplinary action should be taken
不可滥用设备，一经发现立即汇报并受到相应处分
25.Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
确保所有员工遵守卫生安全程序
26.To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per SFSMS policy
确保工作区域，工作台，工作用具如刻板，片刀，搅拌机，刀具，锅，铲等消毒干净
27.To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
保证冻库，天花板，墙体，地板及架子等干净
28.To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
检查抽屉，柜式冰箱及步入冻库，以保证干净以及食品的新鲜度
29.To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
与管事部保持紧密联系，以确保排烟机，炉灶，烤箱，冻库，蒸炉，等设备保持干净
30.To ensure that all kitchen adhere to the hotel grooming standards
保证厨房所有员工拥有酒店标准的仪容仪表
31.To report to the Executive / Head Chef on all staff and operation matters
向上级汇报运作出现的问题
32.To monitor staff schedules and ensure punctuality at work
监督员工以保证员工准时上下班
33.To conduct training classes for staff to develop their skills / new menu items
为员工开展培训课程以增加技能及熟悉新菜单
34.To guide the employee orientation for new hires
培训新员工
35.To ensure that staff are aware of hotel rules and regulations
保证所有员工熟悉酒店规章制度
36.To ensure that staff are trained on fire and safety and emergency procedures
保证所有员工接受消防培训及急救操作程序培训
37.To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals
给予员工及上级帮助以使他们达标
任职要求Good health 身体健康
Good communication 良好的沟通技能
Pleasant looking 五官端正
Fluent in both verbal & written English & Mandarin
出色的普通话及英语的口语和写作能力
8years Kitchen experience. Knowledge in food material’s English, can understand the menu and write the menu.
有八年的厨房工作经验. 了解食品原材料的英文, 能看懂菜单和写菜单。
2 year of experience in the same position of similar field
2年的相关工作经验
Positive attitude/role model Initiative
态度端正/有以身作则的意识