Chef de partie 厨师 主管

· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。

· Prepares, cooks, serves and stores the following dishes:

进行以下菜肴的制作、烹饪、上餐和存储工作：

· Appetizers, Savories, Salads and Sandwiches

开胃菜、小菜、沙拉和三明治

· Applies organization skills for mise en place

在开餐准备工作中发挥组织能力

· Sauces

调味汁

· Produces hot and cold sauces for menu items ensuring consistency

制作菜单上的冷、热调味汁并保证风格一致

· Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

蛋、蔬菜、水果、米饭和谷粉制品

· Poultry and Game dishes禽类和野味

· Meat dishes荤菜

· Meat marinades 腌肉

· Carve meats 分割肉

· Fish and shell fish水产品

· Sauces for fish and shell fish水产品用酱

· Garnishing techniques and methods of service for fish

对鱼进行装饰的技巧和方法

· Pastry, cakes and yeast goods

面点、蛋糕和发酵食品

· petites fours法式小点心

· desserts甜点

· Hot and cold deserts

冷、热甜点

· Decorate, portion and present

装饰、切片和装盘

· Plates and Terrines

肝酱和肉酱

· Prepares pastries for pate en croute

准备法式糕点

· Chinese Regional Dishes

中国地方菜

· Prepares an extensive range of meat, vegetable, chicken and seafood dishes

制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴

· Prepares sauces, condiments, seasonings and flavoring agents

制作调味汁、调味品、调料和调味剂

· Prepares a range of specialty chicken and duck dishes

制作多种特色鸡肉和鸭肉菜

· Prepares a range of specialty seafood dishes

制作多种特色海鲜菜

· Prepares a range of vegetable dishes

制作多种蔬菜菜肴

· Prepares braised meat dishes

制作炖肉菜

· Prepares hot and cold noodle dishes

制作冷、热面条

· Prepares specialty seafood dishes

制作特色海鲜菜

· Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation

使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴

· Prepares braised dishes according to regional style

按照地方风味制作炖菜

· Prepares noodle dishes

制作面条

· Shanghai and East China dishes  

上海菜和华东菜

· Prepares specialty menu items using specialized and preserved commodities

使用特别的腌制材料制作特色菜肴

· Prepares specialty chicken and duck dishes

制作特色鸡肉和鸭肉菜

· Prepares specialty seafood dishes

制作特色海鲜菜

· Prepares a range of vegetable dishes

制作多种蔬菜菜肴

· Prepares braised dishes according to regional style

按照地方风味制作炖菜

· Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品

· Prepares regional appetizers

制作地方口味的开胃菜

· Prepares soups做汤

· Prepares regional curries制作地方口味的咖喱食品

· Prepares regional sauces, dips and dressings制作地方口味的调味汁、调味酱和调味品

· Asian Desserts亚洲甜点

· Produces a range of liquid and solid deserts

制作各种液体和固定甜点

· Produces and presents a range of steamed sweet rice based desserts

制作各种蒸甜米饭和甜点并装盘

· Produces baked desserts

制作烤制甜点

· Produces a range of baked desserts

制作各种烘烤甜点

· Buffet Food  自助餐

· Prepares and presents food for buffets

制作和摆放自助餐

· Prepares and presents desserts for buffets

制作和摆放自助餐甜品

· Stores buffet items

储存自助餐食品

· Communicates politely and display courtesy to guests and internal customers

与客人和内部客户礼貌、友好的交流 。

· Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

指导厨房帮手，包括厨师、厨房服务员和管事的工作。

· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。

· Establishes and maintains effective employee working relationships

与员工建立并保持良好的工作关系 。

· Attends and participates in daily briefings and other meetings as scheduled

按计划参加并参与每日例会及其它会议。

· Attends and participates in training sessions as scheduled

按计划参加培训活动 。

· Prepares in advance food, beverage, material and equipment needed for the service

事先准备服务所需的食品、饮料、材料和设备。

· Cleans and re-sets his/her working area

清洁并整理工作区域。

· Implements the hotel and department regulations, policies and procedures including but not limited to:

实施酒店和部门的规定、政策和工作程序，包括但不限于：  

· House Rules and Regulation

酒店的规则和规定

· Health and Safety

健康和安全

· Grooming

仪表仪容

· Quality

质量

· Hygiene and Cleanliness

卫生和清洁

· Works with Supervisor in manpower planning and management needs

和上级领导一起进行人力规划和管理需求。