全日制餐厅初级厨师长

 Inspect all fridges, storage areas and work areas in his section regularly, to ensure
all items are in working order and that all items are stored safely.
定期检查在他部门的所有冰箱、存储区域和工作区域，确保所有设备有秩序地工作，
所有物品都安全地存储。
 Co-ordinate mise-en-place production required from other sections to ensure
availability.
协调其他部门确认物品的可用性，做好出品的准备工作。
 Create new and innovative products, dishes, plate and buffet presentation.
有创意的创新食品、菜品、摆盘和自助餐台摆台。
 Has high knowledge of all preparation concerning ingredients, cooking techniques
and presentation in all areas of the kitchen
熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。
 Check all mis-en-place is sufficient in quantity and completed at the prescribed
hours.
检查所有工作所需物品的数量是否充足，并确保在规定时间内完成。
 Knowledgeable on the principles of cooking for both international and local cuisine.
掌握国际和当地美食烹饪的原理。
 Complies with cost control procedures for food preparation.
按照成本管控原则，准备食物。
 Capable of preparing standardized recipe cards.
具有准备标准化食谱卡的能力。
 Conduct monthly food inventory of the kitchen with the Finance Representative.
每月与财务代表盘点厨房的食物库存。
 Checks storeroom requisition and market