西厨厨师长

Responsible for all kitchen management and the management of food required for operation.
负责所有后厨管理工作及经营所涉及食品的管理工作。
Ÿ Maintenance of all aspects within the hotel operation.
在酒店运营之中保持遵守法律法规各方面要求确保食品安全。
Ÿ Must focus on constant improvement of Training Manuals and SOP’s
必须对具有持续性的人员培训和SOP的提高和改善保持关注。
Ÿ Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
Ÿ Manage and control the operating goods within the specified range of damage and loss, and accept financial supervision inventory.
管理及控制营运物品在规定的破损和丢失范围内，并接受财务监督盘点。
Ÿ Control of stations within the kitchen.
调节厨房内部的岗位。
Ÿ Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
Ÿ Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前审阅部门厨师的排班表，以提前反映出生意和高出品率同时很大程度影响客人的满意度。
Ÿ Maintains discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. 时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的 整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。
Ÿ Ensures that recipes and costing are established and updated.
确保菜谱和成本的存在和更新。
Ÿ Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
Ÿ Advise new menus and seasonal food concept changes together with the Chef.
协助各厨师对新菜单提出建议和改变季节性食品的观念。
Ÿ Check the quality of food prepared by team member to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
Ÿ Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
Ÿ Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
Ÿ Attends communication meetings and is responsible for ensuring all team members in his area receive this communication.
参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。
Ÿ Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
Ÿ Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准、份量和成本。
Ÿ Manages the training function and ensures all team members are certified in their position before taking charge of an area of responsibility.
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
Ÿ Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。
Ÿ Works very closely with the Chefs and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
与厨师紧密合作，常规会面决定菜单的选择，以同时让客人满意和获得各部分满意的收益。
Ÿ At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
Ÿ Conducts culinary department meetings and communicates important hotel information to team member and receives feedback and communicates upwards to ensure a high level of team member satisfaction.
召开厨房会议和传达酒店通知和收集员工的反馈意见，确保员工的满意度。
Ÿ Keep the hotel's menu and dish ideas secret
对酒店的出品菜单、菜品创意保密