西厨房副厨师长

1. Prepares market list, indicating type of food items quality and quantity
填写采购单，注明食物的名称质量和数量
2. Receives function sheet from Banquet Manager and schedule preparation of food
根据宴会经理的预订单及时间准备食品
3. Checks and approves time schedules prepared by the different chefs
根据时间和需求安排不同的厨师工作
4. Ensures that all foods prepared are served according to international hotel standards
按照国际酒店的标准准备所有的食品
5. Controls costs by:
*Minimising spoilage
*Maintaining adequate inventory of food
*Utilising food surpluses
*Controlling portion
控制成本：
*尽量减少损耗
*保持足够的库存食物
*合理利用剩余原料
*控制份量
6. Educates the Chefs in hygiene regulations, maintain hygiene control and standard
教育厨师必须遵守卫生法规，保持卫生管理和标准
7. Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections
培训，指导和评估厨房人员的表现，，根据技能合理调动厨师的岗位