Chef de Partie - Culinary 厨师领班/主管

行政
Administration
§ 保管部门的日志。
Maintains the Daily Log Book.
§ 及时提交所有客人/员工的事故报告。
Submits all guest/ associate incident reports on a timely basis.
§ 根据酒店的“失物招领”运作的程序处理所有“失物招领”物品。
Handles and reports “Lost and Found” items according to the Hotel “Lostand Found” procedures.
营运
Operational
§ 利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
Uses fresh products whenever possible to ensure guests are alwaysoffered a variety of food items.
§ 确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
Ensures food surpluses and leftovers are used according to the setguidelines and policies.
§ 烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到凯悦的标准。
Cooks and ensures foods are prepared according to the menus and arecipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.
§ 严格执行食品分摊政策以便能有效的控制成本。
Strictly adheres to food apportionment policy to effectively controlcosts.
§ 在厨师长的指导下，乐于学习及制作新的菜肴。
Takes interest in learning and preparing new products as directed by theOutlet Chef de Cuisine.
§ 确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
Serves fresh food to guests which is prepared a la minute, is consistentin quality, and reflects the style of the outlet concept.
§ 紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
Supervises cooking and other kitchen personnel and coordinates theirassignments to ensure economical and timely food production.
§ 观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
Observes methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
§ 在食物装盘及服务前，对食物进行检查。
Tests cooked food before plate-up and service
§ 确保所有的厨房设备干净整洁。
Ensures the cleanliness of all kitchen equipment.
§ 确保所有的厨师在操作中使用正确的工具。
Ensures all Commis Chefs and Kitchen Apprentices use the right tool forthe right job.
§ 确保所有的厨师正确、安全地操作食品加工机器。
Ensures all Commis Chefs and Kitchen Apprentices handle thefood-preparing machine in a proper and safe manner
§ 确保工作场所始终干净整洁。
Ensures the cleanliness of the work areas at all time.
§ 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements,accord with the hotel and local government requirements in daily operations.
人员管理
People Management
§ 协助引导员工在工作中遵循经营、财务及行政管理的理念，确保员工掌握多项技能并承担多项工作。
Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring associates are multi skilled andperform multi tasks.
§ 通过参与管理，根据酒店制度和程序以及相关适用法律，对所有厨师进行紧密督导。
Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties in accordance with Policies & Procedures and applicable laws.
§ 给具备能力和资源的员工委派适当的工作和责任，在培养和发展员工的同时确保营运标准和安全。
Delegatesappropriately duties and responsibilities to equipped and resourceful associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
§ 拥护和支持酒店的培训精神和以人为本的管理哲学，并和进修及培训发展部经理、部门培训员密切合作培养和发展员工。
Embraces andsupports the Training initiatives and philosophies of the company and worksclosely with the Learning and Development Manager and Departmental Trainers inthe training and development of associates.
§ 发展及协助针对提高技能和知识的培训活动。
Develops and assistswith training activities focused on improving skills and knowledge.
§ 确保员工完全理解酒店的规章制度并遵照执行。
Ensures associateshave a complete understanding of Rules & Regulations, and that behaviourcomplies.
§ 监督员工士气并提供工作表现及发展的反馈。
Monitors associatemorale and provides mechanism for performance feedback and development.
§ 进行员工年度表现发展评估，提供真实和准确的回馈。
Conducts annual PerformanceDevelopment, providing honest and appropriate feedback.
§ 将指导原则及核心价值有效地传达给所有层级的员工。
Effectivelycommunicates guiding principles and core values to all levels of associates.
总则
General
§ 按要求出席所有会议并作出贡献。
Attends andcontributes to all Meetings as required.
§ 确保部门的服务一贯按照部门营运手册的标准，高效、一致和礼貌的完成。
Ensures servicesprovided to guests are always available and are always carried out to defineStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual.
§ 始终提供礼貌、专业的服务。
Provides courteousand professional service at all times.
§ 保持对酒店产品知识、当前推广、政策改变的最新了解及保持高效的内部沟通。
Maintains anup-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
§ 根据安排出席酒店及部门的培训，以提高技能和知识。
Attends all hoteland departmental training sessions as scheduled to improve skills andknowledge.
§ 礼貌而高效的处理客人和员工询问，对不能立即解决的投诉和问题进行汇报。
Handles guest andassociate enquiries in a courteous and efficient manner, reporting complaintsor problems if no immediate solution can be found.
§ 理解并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Familiar with andstrictly adheres to Rules & Regulations established in the AssociateHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
§ 确保高标准的个人形象和仪容仪表。
Maintains highstandards of personal presentation & grooming.
§ 与客人和同事保持基于良好工作关系的接触。
Maintains positiveguest and colleague interactions with good working relationships.
§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to requeststo undertake any reasonable tasks and secondary duties and to changes asdictated by the Hotel, industry and company.