Chef de Cuisine 西厨厨师长

1. Ensure the normal work of the kitchen.
保证厨房的正常工作。
2. Check the chef's appearance and personal hygiene.
检查厨师的仪容仪表及个人卫生。
3. Ensure the quality of all purchased foods
确保所有采购食品的质量
4. Establish various control systems (health, cost, etc.) to operate normally.
建立各种控制体系（卫生、成本等）正常运作.
5. Create new dishes and develop restaurant menus, self-help lists and special menus.
极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。
6. Have rich technical and administrative experience, including working in five-star hotel for no less than 5 years.
有丰富的技术及行政经验，其中在五星级酒店工作不得少于5年以上。
7. Knowledge of cost accounting, food ingredients and nutrition
懂得成本核算，食物原料及食品营养知识。
8. Good health and energy.
身体健康，精力充沛。