西厨副厨师长

Participate in the planning and costing of menus
参与菜单的计划和成本核算工作。
Works with Executive Chef in the preparation and management of the Department’s budget
和行政总厨一起编制和管理部门预算。
Develop and write standard recipes
制订并编写标准菜谱。
Develop new dishes and products
开发新菜和新产品。
Ensure that outstanding culinary technical skills are maintained
确保优秀的餐饮技巧得以保持。
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
Maintain a hygienic kitchen
保持厨房的卫生。
Clean the kitchen and equipment
清洁厨房和设备。
Maintain personal hygiene
保持个人卫生。
Supervise and Training of assigned employees
管理和培训属下员工。
Works with Executive Chef in manpower planning and management needs
和行政总厨一起进行人力规划和管理需求。