西厨房厨师长 F2F Kitchen CDC

1.Assumes total responsibility, controls, and checks and supervises the Western kitchen as designated by the Executive Chef / Executive Sous Chef.
协助行政总厨 / 行政副总厨完成所有与西餐厨房相关的工作，控制、监测并领导整个西餐厨房的运作
2. To control standards of food production and presentation throughout the hotel
把控西餐厨房出品的标准
3.To provide the necessary assistance / support to host and Executive Chef to achieve their goals.
对员工及行政总厨提供必要的辅助和支持，以期共同完成和实现工作目标
4. Controls and ensures that expenses / purchases / requisitions are within budget limits.
管理并确保花费/采购/提货在预算限定范围内
5. Maintains established food cost as per the department budget And Ensures do not waste food materials while using them.
维持部门规定的食品毛利并确保食品在使用时不被浪费
6. To liaise with the restaurant department on daily operations and quality control
在每天的运作及质量管理中与餐厅建立联系
7.To undertake any reasonable tasks and secondary duties as assigned by the Head Chef
承担由行政总厨/副总厨指派的任何合理的任务和第二职责