西厨热菜副厨师长

1. Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新
2. Monitor food quality and quantity to ensure the most economical usage ofingredients.
监控食品的质量和数量是确保最大限度的节约原材料
3. Advise new menus and seasonal food concept changes with the help of the ADDChef.
协助西厨房厨师长对新菜单提出建议和改变季节性食品的观念
4. Liaise with the Chef on daily basis to advise of any challenges and thatthe guest will experience no
delays during the serviceperiod.
组织厨师日常基本的挑战，令客人感受无任何延误的服务。
5. Check the quality of food prepared by staff to the required standard andmake necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整
6. Spot check all the market order items in the loading area withcommissary chef
在收货时检查食品质量
7. Select staff that display qualities and attributes that reflect thedepartment standards.
选择有良好表现和工作态度的员工作为部门标准
8. Manages the training function and ensures all staff certified in theirposition before taking charge of
an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质
9. Monitors the overall food operation and ensures that food items arebeing prepared in a timely and
correct manner.
监控整个食品操作并确保食品按时和正确地操作。
10. Responsible for overseeing the cleanliness, hygiene and maintenance ofthe kitchen and undertakes
steps necessary to maintainthe highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
11. Controls, monitors and is responsible for the optimum food cost to yieldthe maximum amount of
outlet profit and maximumguest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
12. Works very closely with the ADD Chef and meets regularly to determinemenu selections and specials that is both satisfying to guest and profitable tooutlet.
与西厨房厨师长紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
13. At all times understand, practice and promote the teamwork approach toachieve missions, goals,
and overall departmentalstandards.
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。