西厨副厨师长/主管 Sous Chef / CDP - Western Kitchen

Buys locally availablefresh products whenever possible and has limited menus which are changedfrequently to ensure the guest is always offered a variety of food items.
无论何时尽可能地购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。
Participates inplanning menus and utilisation of food surpluses and leftovers, taking intoaccount probable number of guests, market conditions, and popularity of variousdishes and frequency of menu.
考虑客人人数，市场环境及菜式的受欢迎程度和菜单使用率，与餐厅经理一起计划或参与菜单设计和尽量利用库存和现有食物，
Reviews menus,analyses recipes, determines food, labour, overhead costs and assigns prices tomenu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs and strictlyadheres to food apportionment policy to control costs.
指导食物配置来控制成本。
Assists in the processof introducing and testing the market with new products, which aremarket-orientated in terms of price, and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要持续保证食物的高品质，充分体现餐厅风格及经营理念。
Closely supervisescooking and other Kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的尺寸规格，以及食物的装饰，确保食物按照所规定的标准去准备。
Tests cooked foodsbefore plate-up and service.
在食物上碟前和服务客人过程中，检验被服务给客人的食物。
Estimates foodconsumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special dishesand develops innovative recipes.
设计特殊的菜肴器皿，发展创新的烹饪处方。
Establishes andenforces nutrition and sanitation standards for restaurant.
建立及加强食品营养及餐厅的卫生环境。