西厨房副厨师长 WK-Sous Chef

Supervises the preparation, production & presentation of all food items in his section to monitor and maintain the quality at all times.
监督在他部门的准备工作，出品和所有食品的摆盘，监管和保持质量。
Is responsible for food hygiene, safety and quality in the hotel.    
对酒店食品卫生、安全及食品质量负责。
Responsible for supervising the activities of the Chefs de Partie in the performance of their jobs, ensuring maximum productivity.
负责监督厨房主管们的工作表现，确保生产力最大化。
Responsible for providing functional assistance to the kitchen cooks during operations.
操作过程，负责提供给厨房厨师功能性的协助。
Responsible for monitoring and controlling consumption of energy, fuel, water, gas and other supplies in relation to operation.
负责监督和控制能源、燃料、水、天然气和其他与运营相关物资的消耗。
Inspect all fridges, storage areas and work areas in his section regularly, to ensure all items are in working order and that all items are stored safely.
定期检查在他部门的所有冰箱、存储区域和工作区域，确保所有设备有秩序地工作，所有物品都安全地存储。
Create new and innovative products, dishes, plate and buffet presentation.
有创意的创新食品、菜品、摆盘和自助餐台摆台。
Check all mis-en-place is sufficient in quantity and completed at the prescribed hours.
检查所有工作所需物品的数量是否充足，并确保在规定时间内完成。
Complies with cost control procedures for food preparation.
按照成本管控原则，准备食物。