西厨厨师

1.Maintain food quality and service in accordance with standardized
company recipes and procedures.
依照酒店的标准和程序，保持高质量的食品和优质的服务。
2.Keep the Executive Chef informed of all pertinent information
regarding the preparation kitchen, through the Sous Chef or Chef de Partie.
通过厨师长或厨师领班向总厨汇报相关厨房工作。
3.Keep all production charts properly filled out and use all charts as
per SOP.
根据运作标准，确保所有相关记录表格都填写无误。
4.Conduct daily taste panel with the first cook
每天第一件事就是组织试菜。
5.Attend all associate Meeting, and come up with suggestion for solving
problems
出席所有的员工会议，并为解决问题提出建议。
6.Strictly practices and enforces the “clean
as you go” policy.
严格遵守并执行“及时清理”政策。