西餐冷菜/热菜初级厨师长

Help to direct, control andco-ordinate the activities of all Chefs and kitchen attendants, engaged inpreparing and cooking food, so as to ensure an efficient, profitable and smoothfood service, at all times.
帮助指导、控制和协调所有主厨和厨房工作人员的活动。致力于准备和制作食物以便始终确保高效、盈利和流畅的食品服务。
Incharge of all respective kitchen work.
负责所有厨房的工作
Inspectstorerooms, refrigerators and freezers daily, to prevent wastage.
每天检查库房、冰箱和冷灯箱以防止浪费。
Assistthe Sous Chef to control cost by minimizing spoilage, utilizing food surplusesand practicing portion control.
通过使浪费最小化协助厨师长控制成本，利用食物盈余和部分控制。
Checkthe quality and quantity of food received from the markets and stores.
检查从市场和商店接收到的食物的质量和数量。
Alwayslook for cost saving and environmental ideas.
致力于寻求成本节约和环保的理念。
Assistin the operation of their outlet/dependant outlets, at an acceptable food andstaff cost.
协助餐厅/部门的运营，保持可接受的食品和人员成本。
Maximizeemployee’s productivity, in order to minimize payroll cost.
最大化员工工作效率以确保工作成本最小化。
Monitorall Kitchen operating costs and take corrective action, when necessary toreduce expenses.
监督所有厨房操作的营运成本，当需要降低成本时，能够采取正确的举动。
Ensurethat all food is prepared and served according to the standards set by theExecutive Chef.
确保按照行政总厨设定的标准，准备和供应食物。
Produceand check preparation and presentation of food.
生产和检查视频的制作和供应。
Makesure standard recipes are used, and food is presented according to pictorials.
确保使用标准配方，食物按照菜单图片供应。
Makesure that all machines, furniture (fridges, benches, etc.), equipment andutensils are clean and in working condition at all times. Check all assigned areasin regards to sanitation and hygiene, to prevent contamination of any kind.
确保所有的器械、家具（冰箱、长凳等）设备以及炊具在任何时候都保持在清洁和适当的工作状态。检查所有区域的环境卫生和个人卫生,防止任何形式的污染物。
Ensurethe Kitchen complies with health and safety standards as to prevent accidents.
确保厨房遵守健康安全标准以防事故发生。
Participatein the Sous Chefs meeting when Sous Chef not on duty.
当厨师长不值班时参加厨师长会议。
Ensurelines of communication within the outlet kitchen are effective.
确保有效的零售厨房的通信线路。
Maintaininterdepartmental communication to avoid frictions of any kind.
保持良好的部门间沟通以避免任何形式的摩擦。
Representthe culinary team in an absolute correct manner when in the public areas.
在公共区域以良好的举止代表烹饪团队。
Assistin staff training in conjunction with the Training Department and DepartmentalTrainers.
协助培训部门与培训师进行员工培训。
Maximiseemployee productivity and moral, and consistently maintain discipline,following hotel guidelines and local legislation.
提高员工生产力及其道德水平，坚持维持纪律，遵循酒店的指导方针和地方立法。
Motivateall staff to perform their duties by demonstrating professionalism, organisationalskill and team spirit.
确保全部员工的仪容仪表符合饭店规定。
Ensureall staff adheres to grooming and presentation standards.
确保全部员工的仪容仪表符合饭店规定。
Reportall accidents, health and safety hazards to Executive Chef.
向行政总厨报告所有的事故以及健康和安全隐患。
Followup and keep a tidy control over function and event orders.
跟踪所有的宴会订单。
In chargeof food requisitions, orders and inter-kitchen transfers.
负责食品提货单、采购订单和转账单。
Instigatemaintenance requests if necessary, and check on completion.
必要时促进维护请求并检查完成情况。
Responsiblefor the Duty Roster, Staff Leave and Attendance Record.
负责排班、休假和考勤。
Demonstrate Awareness of OH&Spolicies and procedures and ensure all procedures are conducted safely andwithin OH&S guidelines and ensure your direct reports do the same.
熟悉职业保健、安全职责相关政策和程序，以确保所有程序能得以安全地执行，并在职业保健和安全职责方针的指导下确保直属下级也如此。
Be aware of duty of care and adhereto occupational, health and safety legislation, policies and procedures.