西厨房厨师主管 Chef de Partie-Western

1. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
随时关注人员编制，确保对客服务、运营需求、财务目标能够被实现。
2. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
与下属建立和保持开放、协作的工作关系，确保下属与员工也建立同样的工作关系。
3. Establishes goals including performance goals, budget goals, team goals, etc.
建立目标，包括绩效目标，预算目标，团队目标等。
4. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
通过沟通明确安全程序及该程序的详细细节的重要性，确保员工理解安全程序，监控与安全相关的过程和程序。
5. Manages department controllable expenses including food cost, supplies, uniforms and equipment.
管理部门可控费用，包括食品成本，用品，制服和设备。
6. Knows and implements the brand's safety standards.
了解并执行品牌的安全标准。