Chef de Partie-Dim sum 中餐点心厨师主管

Responsible for supervising, coordinating and participating in the activities of personnel engaged in the preparation, cooking and serving of meals to guests or hotel employees under the supervision of direct superiors and following and executing Bellagio by MGM Shanghai standards of excellence all the time.
负责监督、协调和参与人员从事的活动准备、烹饪、服务餐客人或酒店员工直接上级和遵循和执行的监督下上海宝丽嘉的卓越标准。
JOB RESPONSIBILITIES
工作职责
1.
Responsible
for the daily work of the Chinese kitchen, guarantee product quality in
accordance with hotel standards;
负责中餐厨房的日常工作，保证出品质量符合酒店标准；
2.
Organization
and supervision of various hot and cold kitchen food processing activities to
achieve high efficiency and ensure the quality of food;
组织和督导各种热厨食品加工达到高效率，保证食品质量；
3.
Check that
the hot kitchen product processing method, the quality of finished product,
and decoration of conform to the requirements of the Executive Chinese Chef and
Director of Culinary Operations;
检查热厨出品的加工制作方法、成品质量及装饰符合中餐行政总厨和厨房运营总监要求；
4.
Implements
and follow HACCP system and implement correct Hygiene and Safety Standards
especially in Hazardous and first risk area such as: Chinese Kitchen. ；
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是以下区域：中餐厨房；
5.
Make or
assist to make some a-la-carte menus for some specific business staff and
ensure the whole quality of employees;
制作或指导制作一些零点菜单，对一些员工进行具体业务指导，保证员工的整体素质；
6.
Communicate
frequently with the staff, ensuring consistent product;
经常与本部门的员工保持沟通，确保本部门产品保持一致；
7.
Check the
inventory and the usage of raw material, material shortage, to purchase in a
timely manner;
检查库存及原料的使用情况，材料不足时，要及时采购；
8.
Check the
equipment, proper operation, prevent accidents;
检查设备情况，保证正常运作，防止事故发生；
9.
Check that
the Chinese kitchen operations according to health and safety rules;
检查热厨操作间的卫生和员工的卫生；
10.
Ensure that Chinese
kitchen equipment and utensils are handled and used properly;
保证厨房设备和用具正确操作；
11.
Ensure that
hotel cost control policies and procedures are followed;
确保落实酒店的成本控制政策和程序；
12.
Understand
the method of making the hot and cold Chinese kitchen dishes and be able to
prepare them;
了解中餐热厨菜品和凉菜的制作方法，并且能熟练的完成；
13.
Strictly
follow food safety regulations and requirements;
严格遵循食品安全规定和要求；
14.
Other
tasks as required.
完成上级交代的其他事务。