Duties and Supporting Responsibilities:

• Report all challenges and failures of machinery, tools or equipment’s and follow up.
• Liaise and communicate with other Chef De Partie and Section leaders on any inter departmental requirements.
• Attend all training sessions deemed suitable by the Department Head.
• Be present and hands on in preparation and presentation of foods as required.
• The Chef De Partie is assisting the Junior Sous Chef or Sous Chef with the production and quality control of all foods prepared in his/her respective area section.
• Assist Junior Sous Chef or Sous Chef in all the menus implementation.
• Perform any other reasonable duties as required by the department head

Job Requested：

• College degree/diploma or above from an accredited culinary institution.
• At least 2 years working experience in 5-star hotel or high profile restaurant in similar capacity.
• Good cooking knowledge with solid foundation.
• Result oriented, interpersonal skills.
• Team player with initiative.
• Be able to absorb information effectively.

工作职责/职位描述:

• 及时汇报并跟进设备用具的维护状况，及时报损及跟进维护和维修。
• 与其他厨师主管和部门主管及时沟通与联系以保持档口间工作协调一致。
• 及时参加与本职位相关的培训。
• 按要求准备和展示食物时，直接参与菜品的备料，加工和装盘。
• 协助副厨师长或厨师长在其各自责档口内完成所有食物准备工作及食物出品质量控制。
• 协助厨师长落实执行菜单。
• 根据上级要求及工作需要调整工作职责范围。

岗位要求：

• 拥有经认可的烹饪学院及大专文凭以上。
• 至少两年以上五星级酒店或高级餐厅相关工作经验。
• 良好的烹饪知识及深厚的基础。
• 注重工作成效；拥有良好的人际关系处理技巧。
• 具备主动进取的团队精神。
• 有较强的有效沟通能力。