Primary Responsibilities主要职责 

• At all times it is the duties of the CDP to make sure the assigned section is fully stocked and ready for service.
• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by Sous Chef.
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage.
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
• Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

• 主管的职责是一直保持其负责区域储备充足，所有服务所需物资均准备就绪。
• 熟知厨师长设计的菜单上所有菜品的配方、菜色和口味。
• 检查其负责区域的原材料质量，以及原材料储存及使用情况。
• 与厨师长一起指导并进行有关食品准备、卫生及着装标准的培训。
• 向厨师长报告其管辖部门的所有情况，包括厨房设备、工作环境、员工的问题及与其它部门的关系。

Knowledge and Experience知识和经验

• Good team player and able to work under pressure.
• Serious, Confident, Takes, Initiative, Customer-oriented.
• Interested in F&B.
• Relevant work experience preferred.

• 良好的团队合作精神，能够在压力下工作。
• 认真自信，积极主动，以客户为导向。
• 有意从事服务行业。
• 有相关工作经验者优先。