Scope of Position
·  The Demi Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in culinary operations of a specific kitchen or outlet.
·  Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative.
·  Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
·  To produce consistently high quality food production and presentation, always meeting agreed standards.
·  He is to ensure a positive & professional working environment throughout the kitchens.
·  Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times.
Abide by all rules, regulations, policies and procedures of the hotel.
·  Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
·  Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards.

Requirements
· Minimum high school, tourism school or culinary school certification                         
· Minimum of 1-5 years cooking experience in restaurant or hotel kitchen （or relevant work experience）
· Able to physical work                             
· Able to work flexible schedules
· Team player
· Ability in fast pace environment

职责范围
·  厨师领班协助厨师长或副厨师长负责所在的厨房。
·  保持与厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。
·  了解并遵守酒店或部门各项规定和程序。
·  负责烹饪， 保证菜品的色、香、味、形， 达到要求的标准。
·  确保厨师在一个积极和专业的工作环境中工作。
·  保证食品的卫生、许可及安全标准是被了解并认同的。
遵守酒店各项规章制度及程序。
·  确保所在厨房及部门内的良好沟通。
·  确保所在厨房按照标准操作程序装备及收档， 包括所有食品的正确保存同时达到酒店标准。

职位要求
·  持有高中、 旅游或烹饪学校证书以上               
·  1-5年酒店或餐厅厨房工作经验（或相关工作经验）     
·  能胜任本职工作                     
·  能够适应不同班次
·  具备团队合作精神
·  能够适应快节奏的工作环境