西厨厨师岗位职责

Job Level 岗位级别：Supervis主管
Report To 汇报给：Sous Chef 副厨师长
Position Overview 岗位概述：
Chef de Partie of Capella Hotel Group is responsible fproduction of the highest quality products, supervising the staff in efficient manner, strive to keep overtime to a minimum maintain hygiene safety standards as per company guidelines. a departmental culture of motivation, team spirit creativity.厨师主管主要负责生产保证*高质量的产品，保持卫生安全标准按照公司的指导方针，支持本部门文化的动力，团队精神和创造力。
The Role 岗位职责：
1.      Supervise the preparation production of all hot cold food items fthe a la carte menu to ensure that they are in compliance with the prescribed recipes specifications. 
监督所有的备餐情况和生产热或冷的食品生产按照点单，确保它们符合规定的食谱和规范。
2.      Understthe basic philosophy of the company. Implement energize company philosophy in their daily work. 
了解公司的基本理念，执行公司理念灌输到日常的工作当中。
3.      Determine the required mise-en-place according to the menuders. 
确保备餐所需的食材都是根据菜单的订单。
4.       Check the store requisitions prepared by subordinates. Ensure that the received products meet the predetermined quality purchasing specifications. 
检查下属按库房领料单领料，确保收到的货品符合预定的质量和采购规范
5.      Monitthe supply of food items review wastage fappropriate adjustment in future preparation. 
监控所有供应的食物和审查适当调节损耗。
6.      Ensure the proper handling storage of food so as to keep spoilage to a minimum. 
确保适当的处理和储存的食物，把损坏降到*低。
7.      Ensure that the workstations are clean sanitized prepare safety procedures are observed by the cooks at all times.
确保中作台的清洁和消毒，留心观察下级们按安全程序备餐
8.      Ensure that all operating equipment is in good working conditions advise supervisto raise repair maintenance request when necessary. 
确保所有操作设备处于良好的工作状态和建议上级必要时提出维修和维护的要求。
9.      Prepare the framework of training programs fnew staff Cook Trainees review the training progress schedule. 
准备给新员工培训项目的框架和厨师培训和复习培训进度
10.   Assist supervisin creating new dishes arranging sample tasting fmanagement. 
协助上级管理创新菜单和安排样品品尝。
11.   Assist supervisin monthly stock taking activities.
协助每月盘存活动。
12.   Perform any other related duties as when assigned by supervisor. 
执行上级主管分配的其他任何相关职责。
Talent Profile 能力&技能需求
Working experience in the same position is preferred。
有同等职位工作经验者优先。
Strong Culinary Skills Good Product Technical Knowledge Leadership training skills basic English communications skills Good creative work skills。
丰富的厨房技能，良好的产品和专业知识，领导才能和培训技巧、基础英语和沟通技巧 好，工作技巧有创造性。
 According to the requirement of the chef, ensuring the product quality, product decoration, colour collocation are fine.
根据厨师长的要求，保证其出品质量、出品装饰、色彩搭配等都符合标准。

职位描述
•Prepares mise en place food preparation assists with food presentation as part of the kitchen brigade.
进行开餐准备和菜肴的烹饪，作为厨房团队的一员协助食品装盘工作。 
•Adhere to local regulations concerning health, safety, other compliance requirements, as well as brstandards local policies procedures. 
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
职位资格和技能
Required Skills –
技能要求 
•Demonstrated ability to interact with customers, employees third parties that reflects highly on the hotel, the brthe Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 
•Food service permit valid health/food handler card as required by local government agency.
食品服务许可或当地政府规定的有效的卫生或食品上岗证。

1、厨师需对公司的使命有基本的了解，并向团队提供支持来实现这些使命和目标；
2、遵循直接主管下达的指令，在接收到培训后，有足够的能力执行给定的任务；
3、按时完成所有被分配的任务，不可以遗留待定的工作，如果可以改进菜品，团队或酒店的流程，则需要提供建议；
4、了解采购产品的设定标准，收货，储存并遵循基本的存放规则。厨师确保所有的物品都有覆盖物，有标签和注明了日期。
任职资格：
1、烹饪专业优先考虑；
2、态度端正，勤奋上进，较好的学习能力，吃苦耐劳。