Chef De Partie 厨师主管 - Thai 泰籍

WHAT WE BELIEVE AND HOW WE CHOOSE TO BEHAVE
我们的信条及我们选择的行为方式
At Anantara we always behave in the following way…
在安纳塔拉，我们一直遵循以下行为方式…
- We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
我们为我们从事的职业、呈现自己的方式、与客人和同事保持良好沟通而感到自豪。
- We use our initiative and always find the best way to solve a problem for a guest or a colleague.
我们采取主动，始终为客人或同事找到解决问题的最佳方法。
- We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
我们与各部门同事共同协作，始终提供最优质的服务。
- We always think of new ways to surprise and delight our guests.
我们力争思维创新，为客人带来惊喜和快乐。
- We treat guests and colleagues with dignity and respect. Everyone is important.
我们对客人、同事以诚相待，不卑不亢，因为每个人都是平等和重要的。
- We hold ourselves to the highest standards of honesty and integrity.
我们保持诚实及正直的最高标准。
- We are proud to represent our hotel and our country to guests from all over the world.
我们自豪地向来自世界各地的游客展现我们的酒店、我们的国家。
KEY DUTIES AND RESPONSIBILITIES主要职责:
· Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand. 根据酒店和品牌的烹饪指导和流程, 制作并展示菜肴。
· May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organized
视活动或餐饮提供方式而定，可能需要在客人面前在餐厅内准备食物。
· Ensures that dishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
· Delivers dishes in good time to suit guests' wishes.
适时提供菜肴, 以满足客人的期望。
· Depending on the hotel, may be asked to receive deliveries, check and store merchandise.
根据酒店要求而定, 可能需要参与收货、检查及贮存货品。
· Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
根据客人数量和特殊活动的变化，合理安排他/她的工作和时间。
· Behaves and acts in an exemplary fashion, embodying the brand mindset.
行为举止要符合酒店和品牌要求。
· Carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。
· Makes suggestions for improvement.
提出改进建议
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Job Specs 任职要求
1. At least 3 years of hotel industry experience, with a minimum of 1 year in a junior supervisory role within an international 5-star hotel or a reputable fine-dining establishment.
在酒店行业拥有3 年以上工作经验，至少 1 年在国际五星级酒店或被认可的高级餐厅担任初级领 导的角色。
2. Familiarity with various food ingredients and nutritional knowledge.
了解食物原料及食品营养知识。
3. Well-versed in food safety regulations and hygiene management systems, ensuring strict adherence to back-of-house sanitation and food safety standards.
熟知食品安全法规及卫生管理体系，严格把控后厨卫生与出品安全。
4. Positive attitude and strong work ethic.
态度端正，认真负责，吃苦耐劳。