西厨厨师长 Western Head Chef

·Responsible for the compliance in cleaning schedule to maintain sanitation and hygiene in his/ her section as per FSMS/HACCP & department standards.
按照食品安全管理体系和危害分析关键环节控制点及部门标准，按照清洁时间表执行，保持他/她部门的环境卫生和个人卫生。
·Responsible for ensuring sufficient manpower to suit volume of business in his/ her section.
负责确保部门足够的人力，以满足经营所需。
·Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/ her section in the kitchen.
负责确保厨房新鲜食品的供应和其他操作用品的供应。
·Responsible for the proper handling, maintenance and working condition of all equipment in the section.
负责本部门所有设备的准确操作，维保和设备所需的工作条件。
·Performs other related duties & special assignments as required by immediate superior.
执行直属上司要求的其他相关职责和特殊分配的工作。
·Inspects all perishable & other food items received daily and ensure proper storage of these items.
检查所有易腐食品&每日收货的其他食品，并确保合理地存储。
·Check plate & buffet presentations to ensure quality standards, recipes and presentation are achieved.
检查餐盘&自助餐摆台以确保达到质量标准、食谱以及摆台要求。
·Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.
监督在他部门的准备工作，出品和所有食品的摆盘，监管和保持质量。