西厨房领班Kwee Zeen Kitchen Demi Chef

1.检查购入易损货物的品质。
Inspects perishable food items received for quality control.
2.负责本部食品的准备、烹饪、装饰，达到质量标准。
Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
3.根据厨师长的要求，会见饭店外的客人、供货商、政府官员、同行及其它人员。
Interact with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community, when requested to do so by the by Executive Western Chef.
4.为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应。
Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
5.在厨师长的指导下，对人员进行面视、聘用、熟悉环境，表扬、培训、劝告及停职等方面的工作。
Conduct under the guidance of the Executive Western Chef , such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary, to ensure appropriate staffing and productivity.