Job Overview The Chef de Partie directs the preparation of a variety of bakery items at a workstation, which includes preparing, baking and plating dishes.

The Individual guides a section of the kitchen's operations, suggest areas for continuous improvement within a workstation, adheres to customer service standards and supports initiatives to maintain food hygiene, health, and safety standards.

The Role 1.

To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance.

2.

To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.

3.

To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned.

4.

To independently be able to run the section you are assigned to.

5.

To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.

6.

Report in the logbook all productions and problems daily including spoilage and breakage.

7.

Follow the hotel's SOPs.

8.

To be fully conversant with all services and facilities offered by the hotel.

9.

To perform opening and closing procedures established for the Place of Work as assigned.

10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs.

11. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage 12.

To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.

Talen Profile 1.

Diploma in Culinary Arts or Food & Beverage Management-related field.

2.

Minimum 3 years experience in a similar role in luxury hotels/resorts.

3.

Excellent interpersonal skills with a personable character, and a team player.

4.

Basic command of spoken and written English.

5.

Strong knowledge of culinary techniques.

6.

Ability to provide clear and meaningful instructions, guidance, and counseling 7.

Ability to perform job functions with minimal supervision 8.

Ability to work cohesively with team members and other departments 9.

Can legally work in Taiwan 職位概覽 麵包領班負責在工作站指導並準備各類麵包項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 職位敘述 1.

遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2.

擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 3.

能夠靈活地在各餐飲部門內輪替值班。 4.

能夠獨立執行所被分配到的工作區域職務。 5.

維持廚房的一貫標準並遵循該廚房所規範的準則。 6.

於日誌中回報每日產能以及任何問題，包括損壞和破損。 7.

遵循酒店的標準作業流程。 8.

充分熟悉酒店所提供的各項服務與設施。 9.

執行所屬廚房的開始及結束營業的作業流程。 10. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 11. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 12.

以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 求才條件 1.

具有烹飪藝術或餐飲管理相關領域的文憑。 2.

至少有3年經驗，最好是在豪華酒店或高級餐廳工作過 3.

優秀的人際交往技巧，擁有親和力，擅長團隊合作 4.

基本的英語口語及書寫能力 5.

具備食品與廚房設備的知識 6.

能夠提供清晰且具意義的指示、指導和輔導 7.

能夠在最小監督下完成工作職責 8.

能夠與團隊成員及其他部門協同工作 9.

具備在台灣合法工作身分