西厨副厨师长 Sous Chef-Western

1. Supervises Commissary Pantry Kitchen preparation shift operations andensures compliance with all Food & Beverage policies, standards andprocedures.
监督厨房生产运营，确保执行所有关于餐饮的政策、标准及程序。
2. Assists Executive Chef and Executive SousChef with kitchen operations as necessary.
协助行政总厨及行政副总厨维持厨房的运营。
3. Performs all duties of kitchen associatesas required.
履行厨房员工的责任。
4. Recognizes superior quality products,presentations and flavor.
注重食品的质量、呈现方式及风味。
5. Maintains food preparation handling andcorrect storage standards.
做好备菜及履行正确的贮藏标准。
6. Maintains purchasing, receiving and foodstorage standards.
维持采购、收货及食品贮藏标准。
7. Ensures compliance with all local, stateand federal (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。