西厨房热菜主管

- To take pride in personal appearance for personal hygiene and uniform.
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
- To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all Sous Chefs and employees under his supervision.
具体协调各餐厅/宴会部/食品生产部门之间的关系，并且有责任监督所有厨师长和厨房员工的工作。
- To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
检查所有餐厅和宴会多功能厅的摆台情况，确保按时为客人提供高标准的服务与食品。
- To constantly check the quality of food prepared with regard to taste and temperature.
随时检查已准备好的食品的味道与温度。
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
检查库房和冰箱，做好正确储备和废物利用。
- Ensure smooth and effective communication among the kitchens and with other departments.
确保厨房和其他部门之间的交流畅通而有效。
- To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。