厨师主管 Chef De Partie

【岗位职责】
In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。Prepares, cooks, serves andstores the following dishes:进行以下菜肴的制作、烹饪、上餐和存储工作：
o Appetizers, Savories, Saladsand Sandwiches
o 开胃菜、小菜、沙拉和三明治
o Applies organization skills formise en place
o 在开餐准备工作中发挥组织能力
o Sauces
o 调味汁
o Produces hot and cold saucesfor menu items ensuring consistency
o 制作菜单上的冷、热调味汁并保证风格一致
o Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes
o 蛋、蔬菜、水果、米饭和谷粉制品
o Poultry and Game dishes
o 禽类和野味
o Meat dishes
o 荤菜
o meat marinades
o 腌肉
o carve meats
o 分割肉
o Fish and shell fish
o 水产品
o sauces for fish and shell fish
o 水产品用酱
o garnishing techniques and methods of service for fish
o 对鱼进行装饰的技巧和方法
o Pastry, cakes and yeast goods
o 面点、蛋糕和发酵食品
o petits fours
o 法式小点心
o desserts
o 甜点
o Hot and cold deserts
o 冷、热甜点
o Decorate, portion and present
o 装饰、切片和装盘
o Plates and Terrines
o 肝酱和肉酱
o Prepares pastries for pate encroute
o 准备法式糕点
o Chinese Regional Dishes
o 中国地方菜
Thai Regional Dishes泰国菜
o Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, dressings
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
o Prepares regional appetizers
o 制作地方口味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional sauces, dipsand dressings
o 制作地方口味的调味汁、调味酱和调味品
Indian Regional Dishes印度地方菜
o Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, chutneys andbreads
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包
o Prepares regional appetizers
o 制作地方风味的开胃菜
o Prepares soups
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional breads
o 制作地方口味的面包
Malay and Nonya Regional Dishes马来和娘惹菜
o Prepares extensive range ofregional food, including appetizers, soups, curries, sauces, dressings,
o 制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
o Prepares sambas, achar, andkerabu
o 制作咖喱饭调味品、开胃菜和葛拉布饭
o Prepares soups and stocks
o 做汤
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
Indonesian Dishes印尼菜
o Prepares extensive range ofregional food, including sates
o 制作各种各样的地方食品，包括肉串
o Prepares regional curries
o 制作地方口味的咖喱食品
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
Japanese Dishes日本菜
o Prepares and procedures a rangeof Japanese food including sunomono, tsukemono aemono, yakimono mushimono,gohanmono and kaiseki menu items
o 制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。
o Prepares and procedures a rangeof aemono (dressed salads), sunomono (vinegared salads), and tsukemono(pickles)
o 制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜）
o Prepare and produce Sashimi
o 制作刺身
o Prepare and produce a range ofmushimono (steamed) dishes
o 制作各种蒸物（蒸制食品）
o Prepare and produce a range ofyakimono (grilled dishes)
o 制作各种烧物（烤制食品）
Vietnamese Dishes越南菜
o Prepares extensive range ofregional food, including banquet, festive, and specialty menu items
o 制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目
o Prepares and produces a rangeof salads
o 制作各种沙拉
o Prepares soups and stocks
o 做汤
o Prepares chicken, meat, seafoodand vegetable dishes
o 制作鸡肉、内类、海鲜和蔬菜
o Prepares regional rice dishes
o 制作地方口味的米饭
o Prepares regional noodle dishes
o 制作地方口味的面条
Buffet Food自助餐
o Prepares and presents food forbuffets
o 制作和摆放自助餐
o Prepares and presents dessertsfor buffets
o 制作和摆放自助餐甜品
o Stores buffet items
o 储存自助餐食品
Communicates politely anddisplay courtesy to guests and internal customers与客人和内部客户礼貌、友好的交流 。Provides direction to theKitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards指导厨房帮手，包括厨师、厨房服务员和管事的工作。Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information 与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。Establishes and maintainseffective employee working relationships与员工建立并保持良好的工作关系 。Attends and participates indaily briefings and other meetings as scheduled按计划参加并参与每日例会及其它会议。Attends and participates intraining sessions as scheduled按计划参加培训活动 。Prepares in advance food,beverage, material and equipment needed for the service事先准备服务所需的食品、饮料、材料和设备。Cleans and re-sets his/herworking area清洁并整理工作区域。Implements the hotel anddepartment regulations, policies and procedures including but not limited to:实施酒店和部门的规定、政策和工作程序，包括但不限于：
o House Rules and Regulation
o 酒店的规则和规定
o Health and Safety
o 健康和安全
o Grooming
o 仪表仪容
o Quality
o 质量
o Hygiene and Cleanliness
o 卫生和清洁
Workswith Supervisor in manpower planning and management needs和上级领导一起进行人力规划和管理需求。Workswith Supervisor in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。
【岗位要求】
Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。Food service permit or validhealth/food handler card as required by local government agency.食品服务许可或当地政府规定的有效的卫生或食品上岗证。Problem solving and trainingabilities.解决问题和培训的能力。