Chef De Partie 厨师主管

·Japanese Cuisine Chef De Partie experience preferred.
同等职位日料经验者优先
·Proficient in knowledge and skills related to Japanese Cuisine Grilling, Sushi and Sashimi.
熟练掌握日料扒板、寿司及刺身等相关知识及技能。
·Regularly change varieties, constantly reform and update, and meet guest requirements.
定期更换品种，不断改革更新，满足客人要求。
·Responsible for the procurement of raw materials for daily internal use and assisting in the development of procurement plans.
负责内部日常所用原料的领用，协助制定采购计划。
·Strictly implement food hygiene regulations, ensure quality control, maintain good hygiene in this area, require tools to be clean and neatly arranged.
严格执行食品卫生法则，把好质量关，搞好本区域卫生，要求工具清洁，摆放整齐。
·Master the cost accounting of food.
掌握食品成本核算。
·Reasonably use raw materials to reduce costs and achieve optimal benefits for the hotel.
合理使用原材料，降低成本以便酒店获得最佳效益。