Chef de Partie 厨师主管（川菜）
岗位职责：
1、在厨师长的领导下，严格按照菜式规定，烹制各种菜肴，保证出品质量；
2、掌握各种菜式的烹制特点和技术要求；
3、熟悉各种原材料名称、产地、特点、价格、起成率、淡旺季。协助总厨检查收购进的货源的鲜活、质量、数量是否符合要求，并负责原材料的保管；
4、遇到货源变化、时令交替时，协助总厨更换菜式；
5、根据厨师长的要求设计、创新烹制新菜肴；
6、协助管理和爱护本岗位各项设备用品，有损坏及时补充及报修；
7、服从厨师长的工作调配，安排调配厨师工作，并尽可能地帮助和指导其他同事完成各项工作；
8、在大型或重要宴会时，亲自执掌烹制重要代表菜肴；
9、协助厨师长做好年终、月终所有设备用品的盘点工作；
10、严格执行卫生工作制度。
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