西厨冷菜副厨师长 Sous Chef-Western

To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines.
控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品，贯彻并执行F.I.F.O.原则及贮藏制度。