西厨房主管 Chef de Partie

 JOB OVERVIEW职位概述

· Plan, prepare, and execute all portioning, ordering, and inventory of meats and fish in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.  Assist in the supervision of Line Cooks when assigned.

· 按照规范和包装指导说明计划，准备并切分，订购和存储所有肉类和鱼类。保持工作区和设备的整洁和卫生。协助上级领导完成分配的烹调工作。

· Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and 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。

 

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

· Be charming by being approachable, having confidence and showing respect.

· Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

· Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：

· 亲切、充满自信、体现尊重来展现富有魅力的你。

· 理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。

· 见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。

 

DUTIES AND RESPONSIBILITIES工作职责

· Cuts meats to correct portion size

· 将肉进行适当切割。

· Properly wraps meats and fish to preserve and protect the product.

· 正确的包装肉类和鱼类存储和保护产品。

· Complete opening and closing duties and checklists.

·  完成开始和结束工作及检查单。

·  Follow procedures to (1) ensure the security and proper storage of meats, fish, and equipment such as knives, cleavers, and saws, (2) order and/or requisition supplies, inventory, etc. in a timely and efficient manner, and (3) minimize waste and maintain controls to attain forecasted food cost. 

· 按照程序(1)確保肉类，鱼类和設備的安全和正確的存儲，如刀，切肉刀和據，(2)及时高效的订购和申请用品和存货等，(3)使浪费保持在最低程度并将食品成本控制在预测成本范围内。

· Maintain sanitation standards in the food prep areas that meet the state and local Health Board inspection and hotel requirements.

· 保持食品准备区的卫生标准达到国家和地方卫生局的检查标准和酒店的要求。

· Ensure that all butchering equipment, including but not limited to countertops, cutting boards, sharpeners, etc., is in proper operational condition and is cleaned and sanitized on a regular basis. 

· 确保所有屠宰设备，包括但不限于台面，案板，磨刀器等处于正常工作状态，定期进行清洁和消毒。

·  Maintains high standards of personal hygiene

· 保持高标的准个人卫生。

 

 

QUALIFICATIONS AND REQUIREMENTS任职要求

Required Skills –技能要求

· Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the 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。

· Awareness of valid health/food handler card as required by local government agency.

· 按地方政府的规定具有有效健康和食品处理许可证。

· Problem solving and training abilities.

· 解决问题和培训的能力。

 

Qualifications –学历

· Vocational Certificate in Culinary Skills or food preparations or related field.

· 餐饮技能或食品加工或相关专业的职业证书。

 

Experience –经验

· 2 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience. 

· 2年相关工作经历或正式培训或与此相当的教育和相关工作经验结合的背景。