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崗位職責/職位描述

與副廚師長一起負責廚房的工作效率和宴會的運作，確保提供給宴會是高質量食品，符合成本控制和利潤。所有的工作都是符合酒店的指導方針, 進行部門商業(yè)計劃和酒店企業(yè)指導方針和服務理念。
To be responsible together with the Sous Chef for the proper efficiency and profitable functioning of the assigned kitchen，Ensuring that the function provided are in the highest food quality, consistent with cost control and profitability margins. All work is carried out in line with the hotel’s guidelines, the departmental business plan and hotel corporate guidelines and service concepts.

在缺少廚師長和副廚師長的情況下，進行交接班說明，確保了解酒店的活動和運營要求。
In absence of Chef de cuisine and Sous Chef, conducts shift briefings to ensure hotel activities and operational requirements are known.

廚師在當值時會被要求按照酒店規(guī)章制度表現得謙恭，安全和高效率的工作態(tài)度，以確保保持一 個高質量的服務水平。
The Chef de Partie will be required to conduct their duties in a courteous. safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

熱愛“W”品牌及其生活方式，總是對市場潮流十分敏感，總是尋找新的東西來領導市場。
Love the “W” brand and lifestyle, passion with the new market trend, always looking for what’s New, What’s next.