西厨房副厨师长

§ Participate in the planning and costing of menus
参与菜单的计划和成本核算工作。
§ 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。
§ Assist with organizing special events and
special food promotions
协助组织特别活动和特别食品促销活动。
§ 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。
§ Works with Chef in manpower planning and
management needs
和厨师长一起进行人力规划和管理需求。
§ Ensure the awareness & enforcement of all LM
S.O.P.’s & Property L.S.O.P.’s.
确保所有艾美S.O.P.和物业L.S.O.P.的意识和执行。
§ To implement a departmental daily “15 Minute”
training program.
实施部门每日“15分钟”培训计划。
§ Works with Chef in the preparation and
management of the Department’s budget
和厨师长一起编制和管理部门预算。
Financial and Revenue 财务和收益
§ Supervise the function of all department employees, facilities and costs.
监督部门所有员工的工作，控制设施及成本。
§
Establish a complete HOE management system, and
strictly manage the department's equipment and materials.
建全物资管理制度，对部门的设备、物资、用具等严格管理。