西厨房主管

1.为服务以及特别活动准备调味汁、汤、已经热的热盘，确保所有工作面都为预测的客人数做好准备
Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers
2.展示具备各种汤、酱汁以及热菜的知识，并能给出建议改进质量减少浪费
Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste
3.确保所有厨房人员了解特别菜式、摆盘样式以及价格
Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices
协助相关人员检查所有冷凝机以及库存区域的干净度、数量储存情况，食品质量及数量，并确保合适的摆盘样式并要求所有人员遵照工作程序
4.Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
5.准备工作清单并为每一班次组织工作场地，任何时候都保持高水准的出品及卫生标准
Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.
6.如有相关菜单问题，向主管咨询，控制分量以及食品的循环以在保持品牌标准的同时控制成本
Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.