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The Chef de partie must be capable of moving easily within each department and from department to department, as his help is required (e.g., from saucier to vegetable chef to banquet) and also be responsible in each department, in which he works
廚房主管必須有能力在部門與部門之間周旋，在其所任職的地方需擔一定的職責
2.To be in charge of his department and his team
主管他的部門和他的團隊
3.Preparing, cooking, finishing, and garnish of all food products
所有食品成品的準備、烹調、完成和裝飾
4.Preparation of menus for restaurants and banquet, etc.
為餐廳，宴會等準備菜單
5.Make sure that set ups and mise-en-place are done accurately before opening, correct the mistakes found.
在營業前,確保準確的做好所有準備工作.發現錯誤，及時改正
6.In your kitchen areas, check the Food Rotation, Food quality and Presentation
檢查在你所負責的廚房區域的食品周轉，食品質量和擺盤情況
7.Work according to standard recipes, procedure and advices given by your department chef
根據部門廚師長的建議，已定食譜和標準操作程序開展工作
8.Give support in setting up all buffet (Banquet), and Pastry display in each restaurant if necessary
幫忙自助餐的擺臺工作(宴會廳), 如有需要協助餅房在各個餐廳的擺放工作
9.Ensure your respective kitchen has sufficient back up to help the service to run smoothly
保準廚房有足夠的庫存，使廚房平穩營運
10.Keep all food storage and refrigeration very clean
保持食品倉庫和冰箱的干凈整潔
11.Make sure the kitchen is always clean; there should be no concessions made with regard to cleanliness
廚房必需始終保持干凈；這一點不能做任何妥協。
12.Prepare requisitions for Day’s production and transfers according to business demands and par stocks to ensure sufficient supplies at all times and avoid overstocking
根據生意需要，準備申請和轉調食品, 確保供應的充裕同時避免庫存過多
13.To be aware of functions, new promotions or any other relevant information in the banquet notice board
關注宴會信息板上的宴會情況, 新的促銷和其他相關信息
14.Help and supervise the preparation of all required food products and checks taste appeal, quantity and quality constantly
幫助和監督預備所有需要的食品，?檢查菜肴的味道，擺盤，質量和份量
15.Ensures that your area of preparation is ready on time and sufficient in quantities to operate service hours uninterrupted.(For buffet and a la carte restaurant)
請確保食品的預備工作能準時完成，同時在營運時間，供應充足?(給自助餐和零點餐廳)
16.Knowledgeable in regards to preparation, method, ingredients and presentation
在備菜、烹飪方法、食材準備和擺盤方面具備一定的知識
17.With assistance of the sous chefs, organize and make ready all material necessary for the shift (e.g., plates, cocktail glasses, etc.)
在副廚師長的協助下，為下個班次準備好所需的菜和器皿（例如盤子，雞尾酒杯等）
PRODUCT AND SERVICE QUALITY
產品和服務質量
1.Maintain quantity and high standard of quality at all times
隨時保持高質量食品標準
2.Keep in mind hygiene standards and his work practice
緊記衛生標準，及在工作實踐中體現
3.Introduce, teach and instruct your subordinates
介紹和教授相關知識給你的屬下
4.Train personnel, maintenance quality controls
培訓職員, 保持食品質量
5.Insist on hygiene and sanitary conditions in all his working area
保持工作區域的清潔衛生
6.Ensure that all his job assignments and mise en place is complete ready on time and carried out to the exact specifications as per established standards
確保所有工作任務都能準時完成，并與已確立的標準完全相符
7.Lend assistance wherever required in each department
其他部門需要幫助時，請伸出援助之手
8.Maintain a standard of procedure between the morning and evening shifts, so that the work is always performed in the same manner
為了工作表現的一致性，做到早班和晚班保持一致的標準和程序
9.Follow the working hours of the schedule indicated by your corresponding chef (days off and vacations)
按照你部門主管所排的工作時間表上下班（休息日和休假日）
10.Ensure you are punctual according to your schedule
按照時間表準時上下班
11.Ensure that you perform your duties in a clean uniform
確保上班時工作制服的干凈
12.Check all the function sheets and the dishes that are leaving your kitchen
檢查所有的宴會單和出自你們廚房的菜品
13.Training personnel, maintaining quality control, explaining to the commis how to carry out the work exactly and why it should be done in a certain way
職員培訓、食品質量控制，向下級廚師解釋，如何準確執行工作和為什么要這樣做
14.Develop and maintain good relationships with all restaurant services.(Banquet, restaurant and stewarding)
與所有餐廳要保持良好的發展關系（宴會廳，餐廳和管事部）
15.You have to organize, supervise and control your subordinates and to help them to execute their tasks
你需要管理,組織和控制你的屬下并幫助他們成功地完成任務
16.Keeping and improving the restaurant’s standards
保持和改進餐廳的標準
17.Personal cleanliness and grooming of all commis
所有下級廚師的個人衛生和儀容儀表
18.Insure a smooth running even when under pressure and high volume
確保在壓力和高分貝下仍然能平穩運作
位求職者投遞了該職位，你的簡歷匹配度為
你的綜合競爭力排名為第
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酒店業--國內高端酒店/5星級
100-499人
股份制企業
杭州久泰飯店位于杭州錢江新城CBD核心區位，臨錢塘江而立，出門即達杭州城市陽臺，可漫步江邊美景。酒店有262間豪華客房，41間酒店公寓，半數以上的房間擁有獨立的陽臺，可以一覽錢塘江景；酒店有四個餐廳，一樓有休閑中餐廳提供杭幫菜、上海菜；西餐廳分為Café和Dining兩個板塊，分別提供咖啡區域和休閑西餐；大堂吧提供下午茶；頂樓的中餐廳以包廂為主。酒店宴會設施超過1800平米，其中大宴會廳800平米，最高挑高9米。宴會廳位于18樓，2層挑高，臨江全景落地玻璃窗并設有室外陽臺，連接680平米室外空中花園，可以舉行酒會、戶外婚禮。除此之外，酒店還配備恒溫室內泳池及健身房、斯諾克房。? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?
