Chef De Partie 厨师主管

•Responsible for the daily operation and management of the kitchen, ensuring that the quality, taste and presentation of the dishes meet the hotel standards.
负责厨房日常运营管理，确保菜品出品质量、口味及摆盘符合酒店标准
•Supervise and guide the chef team in completing the tasks of food preparation, cooking and plating, ensuring the efficiency of food service.
监督并指导厨师团队完成食品准备、烹饪及装盘工作，保证出餐效率
•Strictly implement food safety and hygiene standards to ensure the cleanliness of the kitchen area and the maintenance of equipment.
严格执行食品安全与卫生标准，确保厨房区域清洁及设备维护
•Assist the executive chef in developing new dishes, regularly update the menu and control the cost of ingredients.
协助行政总厨开发新菜品，定期更新菜单并控制食材成本
•Manage the kitchen inventory and assist in completing the food ingredient purchasing plan and the inspection process
管理厨房库存，协助完成食材采购计划及验收工作
•Train new chefs and enhance the professional skills and service awareness of the team
培训新入职厨师，提升团队专业技能与服务意识
•Handle unexpected situations in the kitchen and promptly resolve operational issues.
处理厨房突发情况，及时解决运营中的问题

•Possessing solid cooking skills, familiar with both Chinese and Western cooking techniques as well as the kitchen work procedures. ''
具备扎实的烹饪技能，熟悉中西餐烹饪技法及厨房工作流程
•Possess strong team management skills and be capable of effectively coordinating the work of all positions in the kitchen.
有较强的团队管理能力，能有效协调厨房各岗位工作
•Understand food safety regulations and kitchen hygiene management standards
了解食品安全法规及厨房卫生管理标准
•Possess cost control awareness and be able to reasonably plan the use of ingredients.
具备成本控制意识，能合理规划食材使用
•Work meticulously and conscientiously, and be able to adapt to high-intensity working conditions.
工作细致认真，能适应高强度工作环境
•Possess an innovative mindset and be able to adjust the menu according to the seasons and market demands
有创新意识，能根据季节及市场需求调整菜品
•Candidates holding relevant professional qualification certificates for chefs will be given priority.
持有厨师相关职业资格证书者优先