西餐厨房厨师长-Chef de Cuisine

Breakage and looses of operating equipment, food cost and food rotation
控制食品成本，食品轮换，破损率和经营设备的损耗
You are responsible to maintain the manning levels given to you by the Executive Chef
协助行政总厨，制定维持一定的人员编制
Assist to manage and organize the Restaurant operation
厨房操作领域的管理和组织
In charge of all food preparation, vegetable preparation, cold fish preparation in the Kitchen. Help in training, organization and maintenance of discipline.
负责所有食物，蔬菜的准备，冷餐的准备。帮助并组织培训员工，和维护纪律
Be aware of the hotel hand book and follow the regulation carefully.
遵从酒店工作手册，并按照流程审慎监管和执行。
At least 10 years of kitchen working experience. Knowledge in food material’s English, can write the menu and recipe.
至少有十年的厨房工作经验. 了解食品原材料的英文，会写菜单和配方