西厨领班

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, and presentation of all food
检查每日零点的所有食物
3. Assists Sous Chef to control cost by minimising spoilage, utilising food surplus, and controlling portion
协助厨师长控制成本，尽量减少损耗，充分利用食物的边角料，及控制份量
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. Uses standard recipes and makes sure all staff are using them
确保使用标准菜谱制作菜品