西厨房厨师长

1.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
2.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
3.Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators.
时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。
4.Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
5.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保节约原材料。
6.Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的收益和客人满意度。
7.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
8.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。