厨师主管Chef De Partie

组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工
Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade

进行以下饭菜的制作、烹饪、上餐和存储工作：
Prepares, cooks, serves and stores the following dishes:

水产品
Fish and shell fish

冷、热甜点
Hot and cold deserts

肝酱和肉酱
Plates and Terrines
中国地方菜
Chinese Regional Dishes

自助餐
Buffet Food

与客人和内部客户礼貌、友好的交流
Communicates politely and display courtesy to guests and internal customers
指导厨房帮手，包括厨师、厨房服务员和管事的工作
Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
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
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
与员工建立并保持良好的工作关系
Attends and participates in daily 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 in daily briefings and other meetings as scheduled
按计划参加培训活动
Attends and participates in training sessions as scheduled
事先准备服务所需的食品、饮料、材料和设备
Prepares in advance food, beverage, material and equipment needed for the service
清洁并整理工作区域
Cleans and re-sets his/her working area

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