西厨厨师长

Has high knowledge of all preparation concerning ingredients,cooking techniques and presentation of international cuisine.
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。
Coordinate functions and activities with Executive Chef/ Sous, Executive Chinese Chef &Banquet Chef
协调作用和配合行政总厨，行政副总厨，中厨行政总厨和宴会厨师
Maintain interdepartmental working relationships
维护不同部门间的工作关系
Ensures food quality and food production standard practices are well maintained at all times
确保食品质量和食品出品标准操作都得到良好的维持。
Ensures that production is done according to the standard recipes at all times
确保出品都是根据标准的食谱所做。
Assist or execute inspections of physical aspects of the preparation areas
协助或执行对准备区域的物理方面的检查
Attends to clients’ food tastings/or as required by guests
参与客户的试菜/或满足客人的要求。
Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times
时刻执行食品安全和卫生/ HACCP标准和政策。
Delegate work to his assistants and Sous Chefs
分工给他的助理和副厨师长们。
Establishes and maintain effective employee relations in the department
建立和维护部门内有利的员工关系。
Follow hotel rules and regulation at all times
时刻遵守酒店规章制度。
Conduct monthly food inventory of respective department with the Finance Representative
每月和财务代表一起盘点部门的库存。
Perform any other duties assigned by the Executive Chef
执行行政总厨交办的其他任务
Responsible for the Implementation of menus under the direct supervision of the Executive Chef.
在行政总厨的直接监督下，负责菜单的执行。