西厨房主管

1. Prepare in advance food, beverage, material and equipment needed for the service.
提前准备服务需要的食物、饮料、材料和设备。
2.Cook and serve dishes according to the restaurant’s menu.
根据餐厅菜单烹饪菜肴。
3.Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
为厨房帮手提供指引，包括厨工、厨师、厨房服务员、管事员。
4. Clean and re-set their working area.
清洁、重新布置工作区域。
5.In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
当厨师长不在的时候，进行轮班简会，确保了解酒店的活动及运营要求。
5.Work with Superior and Human Resources Manager to ensure the departmental performance of staff is productive.
与上级、人力资源部经理一同确保部门员工的表现是具有效率的。
6. Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
根据部门标准及程序，进行在职培训，为每一位员工记录进步的情况。
7.Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
与上级一同制定、管理部门的预算并了解财务目标。