西厨厨师长 Chef de Cuisine-Western Kitchen

协助确保厨房部的各项活动与酒店的战略保持一致，同时充分落实酒店的指示。
Assiststo ensure that culinary activities are aligned with the respective CorporateStrategy, and that the Hotel Actions have been implemented where appropriate.
参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情；了解流行的菜肴并且勤更新菜单。
Plansor participates in planning menus and utilization of food surpluses andleftovers, taking into account probable number of guests, market conditions,popularity of various dishes and frequency of menu.
多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员。
Spendstime in culinary areas observing associate-guest/ associate-internal customerinteraction, working through Heads of Department to coach associates asnecessary.
审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。
Reviewsmenus, analyses recipes, determines food, labour, overhead costs and assignsprices to menu items.
指导员工依照菜谱烹制菜肴控制菜肴的质量和原材料的使用量。
Directsfood apportionment policy to control costs.
菜肴即卖即做保证为客人提供最新鲜的食物，这是我们每个餐厅都应该遵循的原则。
Servesfresh food to the guests which is prepared a la minute, is consistent inquality, and which reflects the style of the outlet concept.
监督厨房的工作，并且与其他的厨房协调，为客人提供新鲜的菜肴同时控制原材料的浪费。
Supervisescooking and other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
Observesmethods of food preparation and cooking, sizes of portions, and garnishing offoods to ensure food is prepared in prescribed manner.
对菜肴进行创新，对菜谱进行改良。
Devisesspecial dishes and develops innovative recipes.