西厨主管

1. Ensures that all food prepared and served during the shift is in accord with the standard set
确保所有食物在准备和制作期间符合所定的标准
2. Checks daily mise-en-place, cooking, preparation of all food
检查每日零点的所有食物
3. Prepares food requisitions, inter kitchen's transfers and checks the quality and quantity of food received from the food store and other sub-departments
准备食物的申购单及检验货品的质量和数量。
4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions
确保所有的机器设备及器具的清洁，并能正常工作
5. Guides and trains the kitchen's personnel as instructed by Sous chef
协助厨师长指导和培训厨房人员的工作
6. Uses standard recipes and makes sure all staff are using them
采用标准食谱，并确保所有工作人员正在使用
7. Performs duties common to all supervisors and other duties as may assigned by Executive Chef or Sous Chef
履行行政总厨或厨师长指派的其他职务