Western Kitchen Sous Chef 西厨房副厨师长

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Participate in the planning and
costing of menus
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参与菜单的计划和成本核算工作。
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Develop and write standard
recipes
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制订并编写标准菜谱。
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Develop new dishes and products
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开发新菜和新产品。
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Ensure that outstanding
culinary technical skills are maintained
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确保优秀的餐饮技巧得以保持。
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Assist with organizing special
events and special food promotions
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协助组织特别活动和特别食品促销活动。
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Maintain comprehensive product
knowledge including ingredients, equipment, suppliers, markets, and current
trends and make recommendations for appropriate adjustments to kitchen
operations accordingly
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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。
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Maintain a hygienic kitchen
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保持厨房的卫生。
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Clean the kitchen and equipment
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清洁厨房和设备。
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Maintain personal hygiene
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保持个人卫生。
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Supervise and Training of
assigned employees
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管理和培训属下员工。
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Works with Executive Chef in
manpower planning and management needs
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和行政总厨一起进行人力规划和管理需求。
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Works with Executive Chef in
the preparation and management of the Department’s budget
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和行政总厨一起编制和管理部门预算。
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Ensure department HOE&FFE
security store, avoid loss and reduce the damage.
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确保本部门HOE&FFE安全储存，避免遗失并降低破损。