中厨房主管（烧腊/冷菜）

1、Ensures thatdishes are well presented, of a high standard and at the right temperature.
确保在合适的温度下，高质量、高标准的呈现菜肴。
2、Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility. 管理和监督所属范围内的厨师及厨工的工作。
3、 By following the cooking instructions to the letter. 严格遵照烹饪说明完成工作。
4、 Informs theteam about cost optimisation and the reduction of raw material wastage; tracksimplementation.
告知团队关于节省成本和减少原材料的浪费,并跟踪实施。