Chef De Partie 厨师主管

• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 
• 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 and stores the following dishes:
• 进行以下菜肴的制作、烹饪、上餐和存储工作：
• Appetizers, Savories, Salads and Sandwiches
• 开胃菜、小菜、沙拉和三明治
• Applies organization skills for mise en place
• 在开餐准备工作中发挥组织能力
• Sauces
• 调味汁
• 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
• Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
• 制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
• Prepares regional appetizers
• 制作地方口味的开胃菜
• Prepares extensive range of regional food, including banquet, festive, and specialty menu items
• 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
• Prepares and produces a range of salads
• 制作各种沙拉
• Prepares soups and stocks
• 做汤
• Prepares chicken, meat, seafood and vegetable dishes
• 制作鸡肉、内类、海鲜和蔬菜 
• Prepares regional rice dishes
• 制作地方口味的米饭
• Buffet Food
• 自助餐
• Prepares and presents food for buffets
• 制作和摆放自助餐
• Prepares and presents desserts for buffets
• 制作和摆放自助餐甜品
• Stores buffet items
• 储存自助餐食品
• 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 。
• 。
• Establishes and maintains effective employee working relationships
• 与员工建立并保持良好的工作关系 。
• Attends and participates in training 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/her working area
• 清洁并整理工作区域。
• Implements the hotel and department regulations, policies and procedures
• 实施酒店和部门的规定、政策和工作程序

QUALIFICATIONS AND REQUIREMENTS 任职要求

1.Secondary school education or above;
中专及以上学历；
2.50 years old and below;
年龄50周岁及以下；
3.More than 2 years of work experience,enthusiasm for the work, strong sense of enterprise and responsibility.
有2年以上相关工作经验，热爱本职工作，有较强的事业心和责任感。Works with 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。