西厨房副厨师长WK sous chef

主负责冷房。
1.Participate in the planning and costing of menus
参与菜单的设计和成本核算
2.Develop and write standard recipes
开发和编写标准菜单
3.Develop new dishes and products
开发新菜和产品
4.Ensure that outstanding culinary technical skills are maintained
确保卓越的烹饪技术
5.Assist with organizing special events and special food promotions
协助组织特别活动和食品促销
6.Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommrndations for appropriate adjustments to kitchen operations accordingly
保持全面的产品知识，包括材料、设备供应商、市场和当前的趋势和提出建议和对厨房操作进行适当调整
7.Maintain a hygienic kitchen
保持厨房卫生
8.Clean the kitchen and equipment
清洁厨房和设备
9.Miantain personal hygiene
保持个人卫生
10.Be aware of duty of care and adhere to occupational ,health and safety legislation, polices and procedures
注意义务和遵守职业健康和安全立法、政策和程序
11. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safety and sensibly
熟悉财产安全、急救、消防和应急程序病安全有意识的操作设备