西厨厨师主管

• Ensure compliance with all local (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定。
• Set up working station properly and on time before each service period. 
每次营业前，妥善地设置好制作台。
• Pay attention to the quality, presentation and flavour. 
注重食品的质量，摆盘呈现方式及味道。
• Make sure that food is tasty, tempting presentation, fresh and safe. 
确保食品新鲜美味，可口诱人，卫生安全。
• Make sure all food is prepared by recipes.
确保所有食品严格按照配方制作。
• Cold food for straight consumption is handled with gloves at all times. 
取用直接食用的冷冻食品时必须戴手套。
• Implement proper food preparation procedures and storage standards.
履行正确的备菜程序与贮藏标准。
• Follow the principle of food use-First in first out.
遵循先进先出的食品使用原则。
• Maintain purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
• Apply for proper materials according to needs and instructions. 
根据需要和指示，做好适当的物料申请。
• All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
• Support the Food and Beverage department's procedures for waste control.
支持餐饮部的各项程序对浪费的控制。
• Conduct reasonable control of raw materials.
进行合理的原料控制。
• Follow proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
• Take temperature checks as required and keep record on the company standards sheets. 
按要求检查温度并做好相关记录。
• Ensure that Hygiene documents are filed in correctly and updated as necessary.
确保正确分类保存卫生方面的文件，并作必要的更新。
• Use the cutting board correctly according to HACCP instructions at all times.
根据HACCP的指示，正确使用砧板。
• Implement and follow HACCP system and correct Hygiene and Safety Standards.
实施及遵照HACCP系统执行正确的卫生和安全标准。
• Ensure all employees follow all job safety regulations and all hazards are reported to the Security and Engineering.
确保所有的员工遵循工作安全规则，所有的危险都要报告给保安部及工程部。
• Effectively report, investigate and follow up on employee accidents. 
有效的报告、调查及跟进员工事故。
• Ensure that employees' uniforms are clean and tidy, especially in public areas and guest services.
确保员工的制服干净整洁，特别是在公共区域及对客服务时。
• Hold periodically class room style training for new employees in order to increase professional knowledge skills.
定期对新进员工进行课堂式培训，帮助其增加相关职业知识技能。
• Maintain a daily emphasis on food cost control and train employees to enhance their awareness.
坚持每天强调食品成本控制，并培训员工增强该方面意识。
• Check the refrigerator food before each shift and replace the container in time if necessary.
每次交班前需检查冰箱食物，如有需要，及时更换盛器。
• Implement and follow the daily departmental training program.
执行并遵循每日部门培训计划。
• Participate in the training of employees according to the menu, including ingredients, preparation methods and unique tastes.
按照菜谱参与员工的培训，包括配料，备菜及独特的口味。
• Regularly develop employee activity plan to promote teamwork.
定期制定员工活动计划以促进团队合作。
• Proper handling, maintaining and cleaning of equipment. 
正确合理使用设备，及时维修保养。
• Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客户，团体，公司代表，销售商及当地教育体制的需要。参与销售菜单，贵宾菜单及任何宴会的需求。
• Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work. 
按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
• Train, coach, and counsel employees in order to reach a satisfactory level of productivity.
培训，指导并给员工提出一定的建议以达到令人满意的生产水平。
• Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction. 
与有关部门合作，旨在快速地找到令顾客满意的解决方案。 
• Actively promote cross-sectoral cooperation through frank communication.
通过坦诚的沟通，积极推动跨部门的合作。
• Respond to guest questions in a correct and appropriate manner within 24 hours.
以正确且适当的方式24小时内回应客人的疑问。 
• Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.
实行每月自我检查，确保厨房符合朗廷品牌标准。 
• Attend all meetings as required. 
根据需要，参加所有的会议。
• Perform any duties assigned by the Management. 
执行任何管理层委托的工作。