TM Kitchen Chef de Partie-员工餐厅主管

The Team Member Kitchen Chef de Partie manages the team member accommodation as well as the equipment and facilities in line with Hilton and hotel policies and procedures. As the Team Member Kitchen Chef de Partie, you will be responsible for performing the following tasks to the highest standards. Assist the Chef de Cuisine of the Team Member Restaurant to provide healthy, hygienic, and diversified food for employees, making positive improvements in accordance with suggestions from employees, planning menus promptly. Utilize food surpluses and leftovers according to set policies and guidelines. Adhere to recipe requirements when preparing food, making sure food quality meets standards. Direct the food portioning policy to control costs. Be open to learn and cook new dishes under the guidance of the Chef de Cuisine. Supervise the cooking and other kitchen personnel, coordinating their assignments to ensure economical and timely food production. Observe methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure that food is prepared in the prescribed manner. Test cooked food before it’s plated and served. Check the facilities of the Team Member Restaurant to ensure normal operation. Ensure that all Commis Chef use correct tools to operate as well as food processing machines in a safe and correct way. Ensure that the workplace is tidy and clean. Keep the department log. Submit the Employee Accident Report promptly. Deal with lost and found goods according to the lost and found procedures of the hotel. Implement efficient salary management / resource distribution through established personnel quota in the department, in accordance with a principle of flexible employee cardinal numbers (full time and casual labour), multi-skilling and multi-tasking. Guide employees managing productivity and achieving the requirements of the operational handbook of food and beverage. Focus attention on improving productivity levels and the need to prudently manage utility / payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. Improve productivity through decreasing working items (in proper situation) and arranging reasonable working procedures. Assist the development of all Chefs, following the philosophy of management, finance and administration in the work, ensuring that all employees are multi-skilled and able to multi-task. Through hands-on management, closely supervise the Chefs in the performance of their duties and ensure that this is in accordance with policies, procedures and applicable laws. Delegate duties and responsibilities appropriately, equipping employees with resources, nurturing and developing them while ensuring standards of operation and safety are maintained. A Team Member Kitchen Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. High School degree and above. Minimum 1 year of experience in the same position in a 5-star international branded hotel or comparable industry related experience. Good communication, organization and coordination skills. Team player with a strong sense of responsibility and self-motivation. Able to maintain excellent relations with team members. Able to work under great physical and mental pressures. Familiar with computer systems, preferred.