西厨副厨师长

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Participate in the planning and
costing of menus
·
参与菜单的计划和成本核算工作。
·
Develop and write standard
recipes
·
制订并编写标准菜谱。
·
Develop new dishes and products
·
开发新菜和新产品。
·
Ensure that outstanding
culinary technical skills are maintained
·
确保优秀的餐饮技巧得以保持。
·
Assist with organizing special
events and special food promotions
·
协助组织特别活动和特别食品促销活动。
·
Maintain comprehensive product
knowledge including ingredients, equipment, suppliers, markets, and current
trends and make recommendations for appropriate adjustments to kitchen
operations accordingly
·
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
·
Maintain a hygienic kitchen
·
保持厨房的卫生。
·
Clean the kitchen and equipment
·
清洁厨房和设备。
·
Maintain personal hygiene
·
保持个人卫生。
·
Supervise and Training of
assigned employees
·
管理和培训属下员工。
·
Works with Executive Chef in
manpower planning and management needs
·
和行政总厨一起进行人力规划和管理需求。
·
Works with Executive Chef in
the preparation and management of the Department’s budget
·
和行政总厨一起编制和管理部门预算。
·
Cooperate with FSMS food
hygiene audit every year。
·
配合每年FSMS食品卫生审计工作
·
Cooperate with the housekeeping
department to complete the quarterly OE inventory & OE loss reporting &
supervise and inspect the food label and the arrangement of dry goods warehouse
and vegetable room freezer.
配合管事部完成季度OE盘点＆OE报损工作&监督检查食品标签和干货库房和蔬菜房冻库整理工作。