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西廚房主管
1.為客人高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生。
prepares food for guests efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
2. 協(xié)助廚師長(zhǎng)/副廚師長(zhǎng)管理廚房的正常運(yùn)作，保證食品的高質(zhì)量 。
assist the sous chef/junior sous chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
3.保證廚房區(qū)域包括倉(cāng)庫(kù)、冷房、冷凍室、干庫(kù)干凈、整潔并達(dá)到衛(wèi)生標(biāo)準(zhǔn)。
ensures kitchen hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, freezers, dry stores.
4. 培訓(xùn)和發(fā)展員工。
trains and develops associates.
5.與其他部門員工及同事進(jìn)行有效溝通，以促進(jìn)團(tuán)隊(duì)合作。
interact with associates from different department in a professional and positive manner to work effectively in a team.