西厨房厨师领班（中餐档/西餐档）CDP-MC Kitchen

1. 有效的协调组织厨房内部的工作，最大的提高工作效率。
Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
2. 确保所有的菜肴符合菜谱的标准。
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
3. 协助厨师长和副厨师长充分落实酒店的标准。
Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
4.监督食品准备和烹制的过程防止浪费。
Monitors food and operating costs and controls these by reducing waste.
5. 给员工做适当的培训，提高工作效率。
Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
6. 客务繁忙时，要到工作间帮忙。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
7.保证厨房的卫生符合卫生部门和酒店的标准。
Ensures the sanitation standards for kitchen are being met.
8. 了解自己的员工，在客务繁忙时可以高效的安排工作。
Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
9. 维护厨房内的各种仪器。
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.