西厨热菜主管 Chef De Partie-ADD Kitchen

1.Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

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。遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。


2.In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known . Drive the business .

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.积极推动酒店生意。

3.Prepares, cooks, serves and stores the following dishes:

进行以下菜肴的制作、烹饪、上餐和存储工作：

4.Appetizers, Savories, Salads and Sandwiches，Sauces

开胃菜、小菜、沙拉和三明治、调味汁

5.Produces hot and cold sauces for menu items ensuring consistency

制作菜单上的冷、热调味汁并保证风格一致

6.Chinese Regional Dishes

中国地方菜

7.Prepares a range of specialty chicken and duck dishes

制作多种特色鸡肉和鸭肉菜

8.Prepares a range of specialty seafood dishes

制作多种特色海鲜菜

9.Prepares a range of vegetable dishes

制作多种蔬菜菜肴

10.Prepares braised meat dishes

制作炖肉菜

11.Applies organization skills for mise en place

在开餐准备工作中发挥组织能力

12.Communicates politely and display courtesy to guests and internal customers

与客人和内部客户礼貌、友好的交流 。

13.Provides direction to the Kitchen 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。

14.Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant 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 。

15.Establishes and maintains effective employee working relationships

与员工建立并保持良好的工作关系 。

1.有三年以上的工作经验，相关岗位者优先；
2.能吃苦耐劳，性格开朗；